Recipes
Asparagus & blue cheese slice
The delicate flavour of the asparagus works really well with the richness of the cheese.
The delicate flavour of the asparagus works really well with the richness of the cheese.
(12 votes)
Cook: 40 Mins
Serves: 8
Price: £1.26 per serving
Nutritional Information
Each 121g serving contains
Energy
1663kj
397kcal
1663kj
397kcal
20%
Fat
30g
30g
High
43%
43%
Saturates
18.7g
18.7g
Med
93%
93%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
0.9g
0.9g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
1374kj/328kcal
Typical energy values per 100g:
1374kj/328kcal
Ingredients
1 bunch asparagus, trimmed
400g frozen Jus-Rol All Butter Puff Pastry, thawed
Flour, for rolling out
1 large free-range egg, beaten
100g mascarpone
150g Gorgonzola cheese
15g unsalted butter, melted
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Cook the asparagus in a pan of simmering water for 2 minutes. Immediately drain in a colander and rinse under cold water. Leave on triple-thickness kitchen paper to drain.
2
Roll out the pastry on a lightly floured surface to the thickness of a 1 pound coin. Trim to 30cm x 20cm and put on a baking sheet. Make a 1.5cm wide border by scoring a line inside the edge with a knife. Prick the main rectangle with a fork. Brush the border with the beaten egg. Bake for 10 minutes. Press the centre of the pastry case down gently with your hands, leaving the border intact.
3
Mix the egg, mascarpone and Gorgonzola together. Spread over the pastry, avoiding the border.
4
Top with the asparagus spears, in a single layer. Brush with melted butter.
5
Return to the oven to bake for 15 minutes.