- About 2 bunches of asparagus
- 1 packet of ready-made puff pastry
- 1 small onion
- A little butter
- Salt and pepper
- Olive oil
Bring a large pan of salted water to the boil.
Trim the woody ends off the asparagus.
Drop the asparagus into the boiling water and cook for about 8-10 minutes, or until the base of the stems are just tender.
Drain well. Preheat the oven to 200C (400F, Gas mark 6).
Finely chop up the onion and sauté in a little butter until softened.
Cut the asparagus spears to about 10cm in length, reserve for later.
Put all the trimmed pieces of cooked asparagus in a food processor together with the onion. Process until finely chopped (this can be done by hand), season with salt and pepper.
Roll out the pastry thinly to about 30cm x 15cm (you will have more pastry than you need).
Place on a baking sheet and then spread the asparagus “stuffing” on to the pastry leaving a border around the edge.
Arrange the reserved spears of asparagus on top.
Drizzle with a little olive oil and season with salt and pepper.
Place in the oven until the crust puffs up and goldens.
Serve hot or warm with a spring salad.