Open Asparagus Rocket Pesto Slice

4.8/5 rating (5 votes)
  • Serves: 4-6
  • Prep Time: 35 mins
  • Ready in: 40 mins
  • Difficulty: Easy
  • Print:
Open Asparagus Rocket Pesto Slice
 

Ingredients

  • 600g peeled medium asparagus, 
  • 4 tbsp olive oil
  • salt and freshly ground black pepper
  • 500g all butter puff pastry
  • 10 tbsp Hellmanns mayo, roughly
  • 75g rocket, roughly
  • 4-5 tbsp good quality pesto
  • 30 small baby mozzarellas
  • 100g pinenuts
  • 50g finely grated Parmesan cheese

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Method

  • Mix the asparagus with salt, ground pepper and olive oil well.
  • Pan fry the asparagus for 3-4 minutes to get a little colour, then reserve.
  • Pre heat the oven to 190C gas 5.
  • Roll out the puff pastry nice and thin into 2 x 35cm x 15cm strips.
  • Dock the pastry, but leave a 3cm edge all around un docked.
  • Place on a baking tray then spread a thin layer of mayo over the docked area.
  • Add the rocket next, keeping on the mayo.
  • Next, lay the asparagus neatly together on top of the mayo and rocket, making sure the are inside the 3cm edge.
  • Spread over a little pesto, halved baby mozzarella, pinenuts and Parmesan.
  • Bake in the pre heated oven for 25 minutes on until crisp and cooked with nice colour.
  • Cool and chill well before cutting.

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