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Published: 29 May 2023
Just four ingredients are needed to make this simple but stylish dish .
Edited by |ANNA sam
Food section - CJ journalist
World – May,29,2023
Ingredients
320g ready-rolled all-butter puff pastry
500g medium asparagus
30g grated mature cheddar or Parmesan
50g butter
Method
- Unroll the pastry sheet and cut it into four rectangles sized 10-12cm x 6-8cm (reserve the rest for another dish). Lay them on a baking sheet.
2 .Cut four rectangles of cardboard the same length as the pastry pieces but 2cm narrower. Wrap each card in a layer of foil and place in the centre of the tarts. Leave to rest in the fridge for 30 minutes.
- Trim the asparagus spears to the length of the pastry pieces. Bring two pans of salted water to the boil, cook the tips for 3-4 minutes until tender then drain and refresh in cold water to stop them discolouring. Cook the trimmings for about 7-8 minutes until soft, and then drain and coarsely blend in a liquidiser or food processor with the cheese and two-thirds of the butter.
- Season the mixture with salt and freshly ground black pepper.
- Preheat the oven to 200C/180C fan/gas mark 6.
- Bake the pastry bases (still topped with foil-topped card) for about 8-10 minutes or until the edges are golden, then remove from the oven. Remove the foil rectangles and spread about a tablespoon of the asparagus purée in the middle of each tart (don’t overload them; save what’s left as a dip or sauce).
- Lay the asparagus tips on top of the purée, keeping them as close together as you can. Reheat for a few minutes if necessary, melt the remaining butter and brush on the asparagus, and season with sea salt and pepper.
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