Asparagus, prosciutto and cheese pastries

Asparagus, prosciutto and cheese pastries

Asparagus was one of the key ingredients from the lunch tasting menu, which we recently experienced at Cambridge’s 2 michelin star restaurant, Midsummer House. This reminded us how much we love asparagus and what a great ingredient it is for a barbeque.

We decided to try something a little less fancy with asparagus as the centrepiece of the dish.

We use a pack of shop bought puff pastry, which makes six pastries. If you don’t eat them all, they keep well for a day or two and you can have them cold or reheat them.

Method

1. Setup your Egg for baking with the plate setter (ConvEGGtor) feet up, the stainless steel grid on top and a baking stone on top of that. Your Egg should be at a stable 220°C. Try not to let it go past this temp as the baking stone will be too hot.
2. Take your puff pastry out of the fridge 20 mins before you want to use it and allow it to warm up before you unroll it.
3. Cut your asparagus spears in half lengthways, place on a place, drizzle with some olive oil and season with salt and pepper.  Use your hands to coat the asparagus in the oil.
4. Once warm enough to unroll without cracking the pastry, use a knife to portion it into six squares.
5. Add a slice of prosciutto diagonally across each square. If you’re making the vegetarian version, position mushrooms slices across the diagonal.
6. Add two half-spears of asparagus.
7. Grate over cheese.
8. Grind over some black pepper.
9. Fold over one corner of the pastry, over the middle. Apply a dab of water to this corner.
10. Now fold over the opposite corner, overlapping the pastry from the other side where you have wet it.
11. Egg wash all of your pastries and place onto a circular piece of baking parchment, the size of your baking stone.
12. Place into the Egg and cook for about 17-20 minutes until they are golden brown.
13. Remove and allow to cool on a cooling rack.