Sometimes simple is best! This low-ingredient recipe would make for a great starter on Easter Sunday.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Cal/Serv:
313
Ingredients
500g
asparagus, woody ends discarded
3Tbsp.
fresh basil pesto
3Tbsp.
crème fraîche
320g
sheet puff pastry
1
egg, beaten
Directions
Step 1In a large pan of boiling water, blanch asparagus for 3min, drain and rinse under cold water. Set aside 18 asparagus spears. Pulse remaining spears in a food processor until chopped but not puréed (or finely chop by hand).
Step 2In a bowl, mix pesto, crème fraîche, chopped asparagus and plenty of seasoning. Cover and chill for 30min, if you have time.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Line two baking sheets with baking parchment. Unroll pastry and cut into six 11cm squares (you should only need to trim the pastry a little). Arrange the squares on the lined sheets so they look like diamonds.
Step 4Spread pesto mixture over each of the pastry diamonds, leaving a 5mm border. Lay 3 asparagus spears side by side in the centre of each diamond. Bring corners of pastry on either side of the asparagus into the centre to overlap, pressing to seal in the middle. Secure with a cocktail stick, to stop the parcels bursting while cooking.
Step 5Brush with egg to glaze. Cook for 25min, until pastry is golden. Remove cocktail sticks to serve.
Per serving:
Calories: 313
Protein: 8g
Total fat: 21g
Saturates: 12g
Carbs: 22g
Total sugars: 2g
Fibre: 3g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
