Asparagus in A Crust

 

Ingredients

 

Serve 4

• 14 oz/400 g asparagus stalks

• 1 tbsp butter

• salt and freshly ground black pepper to taste

• 12 oz/350 g frozen phyllo pastry, thawed

• 4 oz/125 g Taleggio or Cheddar cheese, diced

• 2 tbsp finely chopped parsley

• 1 egg yolk, lightly beaten

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Method:

1. Preheat the oven to 400°F/200°C/gas 6. Butter a baking sheet.

2. Trim the tough bottom parts off the asparagus. Cook in salted, boiling water for 5-10 minutes, or until crunchy-tender. Drain and chop coarsely.

3. Sauté the asparagus in the butter in a large frying pan over medium heat for 5 minutes. Season with salt and pepper. 

4. Unfold or unroll the pastry into a rectangle (reserve a little to decorate).

5. Place the asparagus in the center with the cheese and parsley. Brush the edges of the pastry with the egg yolk. Fold the pastry over the filling, pressing the edges to seal.

6. Place on the ,baking sheet seam-side down. Brush with the remaining egg yolk and decorate with the reserved pastry.

7. Bake for 25-30 minutes, or until golden. Serve warm.