Cheese and Asparagus Pastries

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Buying asparagus loose during the short season, one is often left with an assortment of different sizes. Here is one way of using them up.


  • 8 oz / 230 g trimmed fresh asparagus (the tender green parts and tips only)
  • 1 lb /


Bring a saucepan of salted water to the boil and throw in the asparagus. Boil vigorously for 5 minutes, or until just beginning to become tender. Drain and refresh under cold running water. Roll out the puff pastry, and cut out eight circles. Divide the asparagus between the eight circles, arranging it on one half only. Divide the cheese into eight and heap it up on top of the asparagus. Top th