Asparagus Spears with lemon zest, garlic and double cream.

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Ingredients:
8 Asparagus Spears
Ready rolled puff pastry
Zest of one lemon
Tsp of fresh parsley
1 clove of garlic
100 mls of double cream
50 grams of grated parmesan.
Black pepper.

Get cooking:
1. Boil the asparagus for 5 to 10 mins depending on the thickness. As it is boiling roll out the pastry with the longest edge closest to you and cut into four strips about 3inches thick. Score the pastry about 1 cm from the edge but don’t cut right through.

2. Gently heat the parmesan, finely chopped garlic, double cream and ground black pepper. Place half of this on the centre of each pastry strip and then place 2 spears of asparagus on top. Then place the remainder of the mixture over the spears. Heat in a pre-heated oven at 200 degrees for about 15-18 mins until golden brown.

3. As this is cooking grate the zest and mix with the finely chopped parsley.

4.  Once the tarts are cooked, sprinkle with the lemon zest and parsley and serve immediately while crisp and hot.

A tart per person with a small salad in a perfect starter or 2 tarts per person for a main.

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