Asparagus, goat's cheese and caramelised onion puffs
Here's a recipe that uses asparagus in a deliciously different way. You can use frozen puff pastry to make these mouthwatering treats, which make an excellent lunch dish
- 500g frozen puff pastry, thawed
- 250g (9oz) asparagus
- 2 individual goat's cheeses
- 2 medium onions
- 50g (2oz) unsalted butter
- 25g (1oz) caster sugar
- Olive oil
- Beaten egg to glaze
- Preheat oven to 220°C/425°F/gas 7.
- Finely slice the onions. Melt the butter in a frying pan and gently sauté onion slices until transparent. Stir in caster sugar, raise the heat and cook until onions are golden brown. Allow them to cool.
- Roll out pastry to a rectangle approx 36cm x 28cm. Trim edges then cut out into 4 rectangles (each will be approx 18cm x 14cm). Knock up edges of pastry to help give a good rise.
- Place pastry on lined baking sheet and lightly score a border on each rectangle approx 2-3cm in from the pastry edge (ensure you don't slice through pastry).
- Divide cooled onion between pastry rectangles and place within the border.
- Slice each goat's cheese horizontally into 6, giving a total of 12 slices. Then halve each slice and scatter over the onions again within the border.
- Trim or snap off the hardened ends of the asparagus then lay 3-4 spears along the length of the rectangle. Lightly brush asparagus with olive oil.
- Brush borders of pastry with beaten egg.
- Bake for 15-18 mins until pastry is risen and golden brown.