• 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.