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READY IN
31 mins
COOKING TIME
21 mins
PREP TIME
10 mins
SERVES
Serves 4
ingredients
- 1 sheet of puff pastry
- 1 egg, beaten
- 250g green asparagus
- 100g Monte Enebro cheese, rind removed (about 150g with rind)
IN STOCK - 100g crème fraîche
- 3 tbsp chopped parsley and chives
- 1 lemon
- ½ tsp dried oregano
- 1 tbsp milk
- 330g jar Navarrico Navarra White Asparagus IGP, drained
IN STOCK - 1 tbsp olive oil
IN STOCK - Serrano Ham
IN STOCK Method
- Preheat oven to 200°C/180°C fan.
- Place the pastry on a baking sheet. Score a 1.5cm border and prick the inside with a fork. Brush beaten egg over the border and bake for 10 minutes or until puffed up and pale golden.
- Remove the tough ends from the asparagus and blanch for 1 minute in salted boiling water. Drain and cool in cold water.
- Mix 80g of Monte Enebro with the crème fraîche, 2 tbsp of the chopped herbs, the jest of ½ lemon, the oregano and the milk in a bowl. Spread over the middle of the pastry, alternate the asparagus over the top, dot with the remaining cheese, add strips of the ham, add a grind of black pepper and drizzle with the olive oil.
- Bake for 10 minutes or until golden. Scatter with the remaining chopped herbs and serve with some serrano ham on top.
ingredients
- 1 sheet of puff pastry
- 1 egg, beaten
- 250g green asparagus
- 100g Monte Enebro cheese, rind removed (about 150g with rind)
IN STOCK - 100g crème fraîche
- 3 tbsp chopped parsley and chives
- 1 lemon
- ½ tsp dried oregano
- 1 tbsp milk
- 330g jar Navarrico Navarra White Asparagus IGP, drained
IN STOCK - 1 tbsp olive oil
IN STOCK - Serrano Ham
IN STOCK 
