Tortellini Salad
A fresh, colourful tortellini salad with crunchy vegetables, basil, and a tangy balsamic dressing. Great for lunches, picnics, or easy summer dinners.
Asparagus and Parmesan Puff Pastry Spirals
These asparagus puff pastry spirals are an easy way to turn a few simple ingredients into something that looks party-ready.
Cream cheese adds richness, Parmesan brings savoury bite, and the pastry bakes up crisp and golden around each spear. Serve them warm as a starter, a side, or with drinks.
Method
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- Heat the oven to 200C or 180C fan. Line a large baking tray with baking paper.
- Roll the puff pastry out lightly on a floured surface into a neat rectangle, then spread the cream cheese evenly over the surface.
- Sprinkle over most of the Parmesan and a little black pepper, then cut the pastry into 10 long strips.
- Trim the woody ends from the asparagus spears. Wrap one strip of pastry around each spear in a spiral from base to tip, leaving the tip exposed.
- Arrange on the tray with space between each spiral. Brush with beaten egg and scatter over the remaining Parmesan.
- Bake for 15 to 20 minutes until the pastry is puffed and deep golden and the asparagus is just tender. Serve warm.
Ingredients
- 10 spears Asparagus woody ends trimmed
- 320 g Puff Pastry ready-rolled sheet
- 1 Eggs beaten for egg wash
- Black Pepper, to taste
- 40 g Parmesan finely grated
- 150 g Cream cheese
- for dusting Plain Flour
Notes
If your asparagus spears are thick, trim or peel the woody base so they cook through at the same pace as the pastry.
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