Check out our latest magazine... Read Online

Alfredo Asparagus Bundles

Tuesday, 13 June 2023 09:00

By Mary Goodsell

Mary Goodsell loves British asparagus and this recipe is one of her favourites. Using Alfredo sauce, which is similar to a white/cheese sauce, and a combination of cheeses baked inside buttery tartlets with crunchy green asparagus.

TOP TIP: Option to use gluten free ready-made pastry which is widely available in supermarkets

 

INGREDIENTS:

1 tbsp unsalted butter

1 clove garlic, crushed or finely chopped

¼ tsp ground or fresh grated nutmeg 

165ml (6fl oz) double cream

1 tbsp cornflour

70g (2½oz) finely grated parmesan 

½ tsp sea salt 

1 sheet ready-rolled puff pastry 

250g (9oz) stalks of asparagus, ends trimmed

70g (2½oz) mozzarella, shredded

1 large egg

1 tsp freshly ground black pepper 

1 tbsp finely chopped fresh parsley 

1 tsp finely grated lemon zest (optional)

 

METHOD:
 

  1. Preheat oven to 200C /180C Fan / Gas 4 and line a baking sheet with parchment. In a medium saucepan over medium heat, melt butter, then add garlic and nutmeg and cook, stirring, for 1 to 2 minutes until softened and fragrant. Add the cream and bring to a simmer. 
  2. In a small bowl, whisk the cornflour with 1 tbsp cold water. Add to cream mixture and cook, stirring, until thickened. Reduce heat to med-low and whisk in parmesan until melted, season with salt & pepper. Remove from heat and leave to cool for ten minutes.
  3. Place the rolled-out pastry onto a clean floured surface, cut pastry into 12 or 9 squares depending on how large you want the parcels.
  4. In a small bowl, beat the egg for an egg wash. Brush edges of pastry with egg wash. Spoon the cooled sauce in the centre of each pastry square on top of the asparagus stacks. Top with mozzarella.
  5. Brush the pastry flaps with egg wash, then fold the sides over the filling to create an individual pastry bundle. Brush each bundle with more egg wash; season with sea salt and black pepper.
  6. Bake until golden brown, for approximately 30 to 35 minutes. Allow to cool slightly, then sprinkle with parsley and lemon zest to serve.

recipe features

Share

More from Food and Drink

  • Kids Zone: Apples, Apples and more Apples

    This month Sara Whatley and her family have gone mad for apples

  • Recipe: Red Velvet Cupcakes

    Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests

  • Recipe: Saffron & Lemon Chicken Joojeh Kebabs

    This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Weddings: The Food of Love

    From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering

  • Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

    James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Highweald Estate: Wines of Outstanding Natural Beauty

    One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two

  • Recipe: Salted Caramel Praline Brownie

    Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

  • Recipe: Olive Oil, Pistachio & Lemon Cake

    This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals

  • Recipe: Pappardelle with Rose Harissa, Black Olives & Capers

    Pasta is perfect for an easy spring supper and ‘Pappare’ means ‘to gobble up’ in Italian, which is the destiny of this dish! If you prefer a little less spice, then simply reduce the quantity of harissa

  • Mary Berry's Mediterranean All-in-One Chicken

    This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

  • Recipe: Simple Fish Curry

    Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again

  • Recipe: Easter Leg of Lamb

    When it comes to Easter feasts, you can always look to Italy for a sublime celebration of food, family and faith. This Easter leg of lamb with an Italian twist is the perfect dish to serve to your brood over the bank holiday

  • Recipe: Chocolate Peanut Buttercups

    The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make

  • Recipe: Prune and Orange Hot Cross Buns

    As a master baker and judge of ITV’s Britain’s Best Bakery, Peter Sidwell knows a thing or two about hot cross buns, as this fragrant and delicious recipe testifies.

  • Kids Zone: Giant Pancakes

    Batter up! It’s time for some pancakes fun and flips with Sara Whatley’s easy-peasy giant pancakes!

  • Recipe: Choux Hearts with Berries

    Celebrity MasterChef contestant Lisa Faulkner knows full well that food is the language of love. So, what better way to woo your beloved on Valentine’s Day than with these stunning choux hearts?

  • Recipe: Truffled Macaroni & Smoked Haddock Bake

    Want something that combines supreme comfort with a little decadence? Well look no further than this divine truffled macaroni dish with an extra boost from smoked haddock

© Sussex Living and Aiir 2024 | Unit 4 Regent Business Centre, 6 Jubilee Road, Burgess Hill, West Sussex, RH15 9TL