members recipes

Ingredients
6 tbsp mascarpone
40g grated parmesan , plus extra shavings to serve
3 tbsp finely chopped basil
zest 1/2 lemon
375g pack ready-rolled puff pastry , quartered ( then cut the length of the asparagus )
350g asparagus spears
1 tbsp olive oil

Method
Heat oven to 200C/fan 180C/gas 6 .

Mix the mascarpone with the parmesan , basil and lemon zest , then season .

Lift the pastry onto 2 trays , then score around the edges of each piece to make a thin border .

Spread the cheese mixture within the borders .

Toss the asparagus in the oil , then arrange the bundles on top of the pastry ( these can be stacked a bit for height ) .

Bake the pastries for 20 - 25 minutes until golden , then serve warm topped with the dressed salad leaves and a few shavings of parmesan .