Makes 4

• 6  tbsp mascarpone
• 40g grated parmesan
• 3 tbsp finely chopped basil
• Juice ½ a lemon
• Pack ready rolled puff pastry
• 350g asparagus spears
• Olive oil

1. Heat oven to 180C. Mix together the mascarpone, parmesan, basil and lemon juice, and season.
2. Cut the blunt ends off the asparagus and divide into four.
3. Cut the pastry into four rectangles that are slightly longer in length than the asparagus, and just over the width of the group.
4. Score the pastry round the edges to create a border. Spread the cheese mixture all over the inside of the borders.
5. Arrange the asparagus on top of the cheese mixture and drizzle with olive oil.
6. Bake the pastries for 25 minutes until golden and serve with salad.

This is great as a starter as it is nice and light.

As a main course it can be served with new potatoes as well as a rocket and watercress salad.