Asparagus & Cheddar Tarts

Ingredients

• 500 g / 1lb 2oz asparagus
• 1 sheet ready-rolled puff pastry, cut into 4
• 5 tbsp mascarpone or cream cheese
• 85 g / 3 oz Barber’s 1833 Vintage Reserve Cheddar, grated
• Grated zest ½ lemon
• A little rapeseed oil, for drizzling

Method

1. Heat the oven to 200C/Gas 6.
2. Trim the asparagus so that each stalk measures about 15 cm. Bring a pan of water to the boil, add the asparagus and simmer for 2 minutes. Drain and pat dry with kitchen paper.
3. Place the pastry rectangles on one or two baking sheets. Mix together the mascarpone, grated cheese and lemon zest and spread over the pastry sheets, leaving a 2 cm border.
4. Lay a quarter of the asparagus on each pastry base and drizzle with a little oil. Bake in the oven for 20-25 minutes until crisp and golden. Serve with salad leaves.