Makes 20 pieces
5 sheets frozen puff pastry (1 package)
1 tub mascarpone
1 tsp Dijon mustard
a pinch of salt and black pepper
1 bunch green asparagus
a drizzle of olive oil
about 2 dl grated Parmesan
Place the puff pastry sheets on a baking tray lined with parchment paper and let them thaw. Spoon the mascarpone into a bowl and season with mustard, salt, and black pepper. Loosen with a splash of milk or water if needed, until it’s spreadable.
Rinse and dry the asparagus. Snap off the woody ends (about 5 cm). Cut the asparagus into pieces about 0.5 cm thick. Toss the pieces in a bowl with a drizzle of olive oil and season with salt and black pepper.
Cut each puff pastry sheet into four pieces. Spread mascarpone evenly on top, then add the asparagus pieces. Grate Parmesan over each.
Bake in a 225°C oven for 12–15 minutes. Let cool slightly and transfer to a serving plate.
Thank you for the recipe Teresa Välimäki
