Creamy asparagus rolls

METHOD – serves 4 – time: 40 mins

Variations: For those are gluten intolerant you can simply forgo the puff pastry and have the ham as the outer layer or upgrade the dish by wrapping the asparagus spears and cream cheese with prosciutto or smoked salmon slices.

1. Preheat the oven to 200 deg C and prepare a baking tray by lining it with baking paper. On a lightly floured work surface, roll out the pastry into a sizable square, approximately 30 x 30cm. Then, divide it into four squares, with each side measuring about 15 x 15cm.

2. Spread a quarter of the cream cheese evenly over each square, ensuring you leave a 1cm space around the edges. Wrap 2-4 asparagus spears (depending on thickness) with a slice of ham. Position this bundle on the cream cheese, season to your preference, and gently brush the pastry’s edges with a little beaten egg.

3. Gently fold two edges of the square so that they meet over the asparagus bundle, making sure the top and bottom of the asparagus remain visible. Then, brush the pastry with the beaten egg and transfer it to the prepared baking tray. Bake for 20-25 minutes until the pastry is cooked, puffed, has a light golden hue, and the asparagus becomes tender. Serve alongside a crisp seasonal salad.


-Plain flour, for dusting

-350g flaky puff pastry sheets

-150g cream cheese

-4 thin slices ham
-400g asparagus spears, trimmed
-1 medium egg
-Crispy salad, to serve
-Optional: Finely chopped Jalapeños and crumbed
blue cheese.


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