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.

Cooking surfaces

Baking stone icon
Plate setter icon

BBQ Temperature

200C

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

  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.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
Vegetables
Vegetables
LetzQ Spit with pork
Pork
Apron
Beef
French trimmed rack of lamb
Lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Chicken
Seafood
Fish and Seafood
Rasperry and almond cake
Desserts
Garlic Bread
Breads and Pizza
Seafood
Drinks

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg

LetzQ

Big4Space

VLAZE

Delivita

 

0