Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Char-grilled Asparagus tartlets

Serves 6

Ingredients

30 spears of asparagus
1 packet ready rolled puff pastry
2 tbsp mascarpone cheese
Olive oil
Fresh basil
Salt and pepper
Squeeze of lemon juice
Egg wash

Method

• Preheat the oven to 200C/400F/Gas 6.
• Put a grill pan over a high heat. Do not add oil to the pan. Break each asparagus on the point where it bends naturally. Trim neatly. Put the asparagus in a bowl and sprinkle with a little olive oil. Season with salt and pepper.
• Once the pan is hot, lay the asparagus lengthways and turn after a minute or so, to ensure the asparagus is evenly cooked. They won’t take long to cook, 2 minutes at the most depending on their size. Remove from the pan and set aside.
• Divide the pastry into 6 squares. Cut a smaller square on the inside of each piece of pastry leaving 2 opposite corners attached. Brush the edges with egg wash. Exchange the corners by pulling one side over the other to form a rim of the tartlet and gently press down. Brush the surface with egg wash.
• Lay the asparagus neatly in line, putting any trimmings on the base, covering them with the rest of the spears.
• Cook for 10-15 minutes until puffed up and golden.
• Stir some finely chopped basil into the mascarpone.
• To serve, sprinkle the asparagus with a little lemon juice. Spoon a dollop of mascarpone on top of the hot tart.