Asparagus Puff Pastry slice
Posted on June 2, 2012
I’ve been a little ill recently and when it started at the clammy throat stage, I thought I was going to suffer the dreaded tonsillitis, of which I’ve had my fair share of over the years. Thankfully it only progressed into a bit of sniffle and an annoying cough, you know that tickle? It tickles your throat so you just end up dry coughing and getting more and more impatient. Combined with a peppery nose and a cloudy head I haven’t exactly been bounding down the streets of Cheltenham recently.
By no means am I complaining, colds happen, so once in a while I think it quite healthy to give yourself a rainy day, even if it’s not raining. I’m not talking about slobbing around feeling like the most unluckiest creature to wonder the planet. I’m talking about indulging in the more morose side of life such as watching sad films or music and maybe having a cry? It’s good to let it out, it’s healthy, even though it is ridiculously easy to make me cry with a film. With my immune system at a low and a misty eyed Ed Harris before me (Stepmom), I’m road kill. But before you think that I may be returning to the days of black lace and crosses, I’m okay! You know why?
Combine Puff Pastry, Cheese and these beautiful, fresh Asparagus and what do you get? Ultimate comfort and second helping temptations. That’s why!
Puff Pastry is just butter and flour, so how does it rise? When the water in the butter evaporates, this causes the Puff Pastry to essentially, Puff. So a hot oven is needed for this to happen.
I love the colour of Asparagus, I took loads of pictures of just this bunch, it’s that awesome. Asparagus nerd.
Ingredients (serves 2-4)
A bunch of Asparagus, in season and local if possible
250g Gruyere Cheese
1 sheet of Puff Pastrydough
A glug of Extra Virgin Olive Oil
1tbsp Lemon Juice
1 tbsp Balsamic Vinegar
1 Shallot (optional)
Salt & Pepper
Preheat the oven to about 200 C and lay the Puff Pastry sheet onto a flat baking tray and score a 2cm indent around the whole sheet. Sprinkle the Gruyere onto the surface, you can be messy at this point!
Now lay the Asparagus out in a row within the indentation lines so they will keep this centre part of the pastry low to create a surrounding border of lift.
Drizzle with Olive Oil, Balsamic vinegar and Lemon juice, season with Salt & Pepper and maybe sprinkle some chopped Shallot on top.
Put it in the oven for about 25 minutes or until golden and crispy.