AS­PARA­GUS TARTS WITH PARME­SAN

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 15 min­utes Makes 8

1 sheet flaky puff pas­try

8 as­para­gus spears, trimmed

50g grated parme­san

Zest of 1 le­mon, finely grated

Salt and ground black pep­per, to taste Ex­tra vir­gin olive oil, to driz­zle Pre­heat oven to 200C fan­bake and line an oven tray with bak­ing pa­per. Cut pas­try into 8 rec­tan­gles (4 rows x 2 rows). Cut as­para­gus spears in half and place 2 halves on each pas­try rec­tan­gle. Top lib­er­ally with parme­san, scat­ter with le­mon zest, salt and pep­per and driz­zle with a few drops of olive oil. Bake un­til puffed and golden (about 10 min­utes) and serve im­me­di­ately.

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