Asparagus & blue cheese slice
- 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
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.