I’ve been meaning to make this for ages! Now it’s the final week of the Asparagus season and I thought I should get it in before we’re back to packets from the other side of the world.
- 7 Asparagus Spears
- Puff Pastry (To Size)
- 20g Grated Cheddar
- 20g Blue Cheese
- 100ml Double Cream
Heat the oven to 200c and then cut the pastry into a rectangle shape. Score a 1cm line around the edge and then prick the centre with a fork. Bake in the oven on a baking sheet lined with baking paper for 10 minutes.
While the pastry is in the oven, mix the cheese and cream together and boil the asparagus for 2 minutes. Take the pastry out of the oven and press down the centre part. Cover with the cheese mix and top with the asparagus. Cook for another 5-7 minutes.
PG
Portly Gourmet 