Asparagus & blue cheese slice

Asparagus & blue cheese slice

The delicate flavour of the asparagus works really well with the richness of the cheese.

By , 21 September 2015
Asparagus & blue cheese slice
  • Ready in: 40 mins
  • Serves: 8
  • Price: £1.26 per serving
Nutritional Info
Each 121g serving contains
  • Fat high
    30g
    43%
  • Saturates high
    18.7g
    93%
  • Sugars low
    2.2g
    2%
  • Salt med
    0.9g
    15%
  • Energy 1662KJ 397KCAL
    20%
of your reference intake.
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
  • 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.

  • 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.

  • Mix the egg, mascarpone and Gorgonzola together. Spread over the pastry, avoiding the border.

  • Top with the asparagus spears, in a single layer. Brush with melted butter.

  • Return to the oven to bake for 15 minutes.