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Asparagus spears sit on a lemony cream cheese filling inside a puff pastry border. A short first bake helps the base stay crisp underneath the topping.
Ingredients
- 320 g ready-rolled puff pastry
- 300 g thin asparagus
- 150 g cream cheese
- 40 g grated Parmesan
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 large egg, beaten
- 1 tsp olive oil
- ¼ tsp black pepper
Method
- Heat oven to 200°C / 400°F. Unroll chilled pastry onto a baking sheet lined with its baking paper or fresh parchment. Score a 2 cm border without cutting through and prick the center with a fork.
- Bake the plain pastry for 10 minutes. If the center rises, gently press it down with the back of a spoon, leaving the border raised.
- Mix cream cheese, Parmesan, lemon zest, mustard and pepper. Trim woody ends from asparagus; halve thick stalks lengthwise so they cook evenly.
- Spread the cheese mixture inside the pastry border. Arrange asparagus in a single layer over the filling and brush spears lightly with olive oil.
- Brush the border with beaten egg. Bake for another 18–20 minutes until the border and underside are golden and the asparagus is tender.
- Rest 10 minutes, then cut into six rectangles. Serve warm while the pastry is crisp. Check the base as well as the top before removing from the oven.
- Refrigerate leftovers within two hours for up to two days. Reheat in an oven until hot throughout; microwaving will soften the pastry.
Keep pastry cool
Chilled puff pastry is easier to score and rises more cleanly. Return it briefly to the refrigerator if it becomes soft before baking.
Choose thin asparagus
Thin spears cook in the time the pastry needs. Split thick stalks lengthwise to help them become tender.
Check underneath
A browned border does not always mean the base is done. Lift a corner carefully to check the underside before serving.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Rest 10 minutes, then cut into six rectangles. Serve warm while the pastry is crisp. Check the base as well as the top before removing from the oven.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to two days. Reheat in an oven until hot throughout; microwaving will soften the pastry.
