Puff pastry filled with asparagus and homemade pesto


Noemi and I have wanted to post more main meals for a long time. And because we both love summer dishes, such as salads, antipasti and in general healthy and light food, you can be prepared for lots of new recipes, perfect for a hot summer. Today I made some puff pastry squares filled with asparagus and cheese. It´s also deliciously eaten cold so you can bring it for a pick nick or take it with you wherever you go.


Here´s what you will need (for 6 puff pastry squares)

  • 12 asparagus (white or green type)
  •  1 roll of ready made puff pastry dough (way not worth making it yourself)
  • 6 pieces of prosciutto or other ham you prefer
  • 80 g of grated parmesan cheese
  • pepper
  • milk for brushing dough

home made pesto (way better homemade!!! ) Note: I always estimate my pestos ingredients, you can do that to, or use my easy recipe:

  • a hand full of basil leaves
  • a hand full of pine nuts
  • a hand full of grated parmesan cheese
  • 3 -4 tbs. of extra virgin olive oil

Prepare pesto first: Toast pine nuts in a large skillet with no oil until they turn light brown. Set aside and combine with basil, parmesan cheese and olive oil in a food processor until smooth. Pour into a bowl and set aside.

Cook water in a large pan until it cooks. Then add asparagus and let cook for about 2 minutes. Unroll puff pastry and cut into six squares. Put 2 tsp. of pesto on each square. Remove asparagus from water and wrap with ham. Lay them on your squares diagonally, top with cheese, add pepper and close squares by folding dough.

Brush with milk and bake in oven for abut 25 minutes until light brown (oven temperature: 200°C).





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