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.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 pack pre-rolled puff pastry (not the all butter type)
- 6 slices of prosciutto
- 6 asparagus spears, halved lenthways
- Parmesan cheese, grated
- 1 tbsp olive
- Salt and freshly ground black pepper
- 1 Egg, beaten
Vegetarian alternative
- Swap the prosciutto for some chestnut mushrooms, sliced
Equipment
- Baking parchment
Method
- 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.
- 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.
- 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.
- Once warm enough to unroll without cracking the pastry, use a knife to portion it into six squares.
- Add a slice of prosciutto diagonally across each square. If you’re making the vegetarian version, position mushrooms slices across the diagonal.
- Add two half-spears of asparagus.
- Grate over cheese.
- Grind over some black pepper.
- Fold over one corner of the pastry, over the middle. Apply a dab of water to this corner.
- Now fold over the opposite corner, overlapping the pastry from the other side where you have wet it.
- Egg wash all of your pastries and place onto a circular piece of baking parchment, the size of your baking stone.
- Place into the Egg and cook for about 17-20 minutes until they are golden brown.
- Remove and allow to cool on a cooling rack.
