Taste Of The Seasons

 Asparagus Pastries

• 18 (about 750g) medium white Asparagus

• 1 egg, beaten
• 2 sheets ready prepared frozen puff pastry, thawed
• 12 slices smoked salmon

Ricotta Topping

Mix together in a bowl.

• 250g fresh ricotta cheese
• 1 teaspoon horseradish cream or to taste
• 2 Tablespoons reduced cooking cream
• 2 Tablespoons chopped fresh dill

Pre heat oven to 200°C (Fan-forced) or 220°C (Conventional)

Trim or break off woody ends from asparagus. Using a vegetable peeler or small paring knife, carefully cut about 8 cm up each spear removing tough outer layer only.

Line 2 flat metal trays with baking paper. Place a pastry sheet upside down on each tray. Remove plastic film and cut into thirds. Brush over egg. Prick all over, bake in pre-heated oven for 5-6 minutes.

Remove, spoon some ricotta mixture down center of each pastry. Divide sliced salmon and asparagus between each. Bake further 15-20 minutes or until asparagus is tender and pastry is puffed and golden. Serve with tossed mixed lettuces or garnish with extra dill.

Makes 6 pastries.

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305