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Asparagus & parmesan tart

Ingredients 1 sheet of fresh or frozen ready-rolled puff pastry cut into 4 300g asparagus trimmed and cooked in simmering water for 2 mins 2 tbsp mascarpone* mixed with 3 tbsp grated parmesan parmesan shavings (to serve ) olive oil * marscapone is a soft, creamy Italian cheese Serves 4 Preparation and cooking times Cook 40 mins

Method

1.Heat the oven to 200C/fan 180C/gas 6.

Spread the mascarpone mix over the pastry tarts, leaving a 2cm border. Lay a quarter of the asparagus on top of each. Drizzle with olive oil. Bake for 20-25 minutes until crisp and golden. Sprinkle with parmesan shavings.

When to enjoy?

The British asparagus season starts in May and lasts around six to eight weeks. After a very cold winter and a cold Spring, too, 2010 is proving to be a very difficult year for asparagus growers, and there are fears that there could be serious shortages this year. If you can buy it now - do so!!