Ingredients:
16 fresh asparagus spears Salt and pepper
500g puff pastry 1 egg, beaten
4 tablespoons tomato pizza sauce 350 g Brie, thinly sliced
1 tablespoon olive oil 4 tablespoons olive oil
4 tablespoons fresh green or rocket pesto
Method:
Preheat oven to 230 C. Trim the asparagus spears to an even length and cook in boiling, salted water for 5 minutes. Drain, refresh in cold water and drain again.
Roll out the pastry to a 40cm square and cut into 4 squares. With a sharp knife, score a 1cm border around the edges of the squares. Prick the pastry centres with a fork.
Brush the pastry edges with beaten egg. Spread the tomato sauce over the squares, keeping within the edges. Top with Brie and asparagus, Season with salt and pepper and drizzle with a little oil.
Bake for 12 to 15 minutes until golden. Drizzle with green or rocket pesto and serve.
