I had puff pastry in the freezer and wanted to find a new way to serve asparagus, so I made this great little appetizer. You could add nutmeg instead of the basil if you like that better.
INGREDIENTS (serves 4):
300g asparagus, trimmed
2 tbsp mascarpone
4 sheets of ready-rolled puff pastry
3 tbsp of grated parmesan, plus shavings to serve
a few leaves of fresh basil, shredded
olive oil
PREPARATION:
Heat the oven to 350F/180C.
Cut off the asparagus spears' tougher ends and blanch for 2 minutes. Mix the mascarpone with the grated parmesan. Fold each pastry sheet in half three times (so that each is an 1/8 of its original size). Spread the cheese mix over each pastry sheet. Divide the asparagus between them and drizzle with oil.
Bake for 25 minutes until pastry is crisp and golden. Sprinkle with parmesan shavings and shredded basil.
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