Aspargos em massa folhada com presunto e queijo

Ingredientes

• 1 lb (500g) asparagus (about 20 spears)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 10 oz (280g) puff pastry sheet
• 6 slices ham
• 6 slices cheese (Swiss cheese or camembert/brie)
• 1 teaspoon thyme (you can use dried or fresh)
• salt and pepper (to taste)
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon lemon juice
• 1 tablespoon honey
• 1 egg (for brushing the pastries)
• 6 tablespoons flaked almonds

Modo de preparo

1. 1

   Start by setting the oven to 375°F/190°C/Gas Mark 5, no fan. If you have a convection oven (fan-assisted) reduce the temperature by about 20° or follow the manufacturer‘s instructions.

2. 2

   Prepare the asparagus: wash the asparagus and cut off the woody ends (where the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing). Unless you've purchased very thin asparagus, peel 1/2 bottom with a vegetable peeler. Toss the asparagus with a tablespoon of olive oil and lemon juice, season with salt and pepper to taste.

3. 3

   Make the honey mustard sauce: whisk honey, mustard, and lemon juice until combined. Season with salt and pepper to taste.

4. 4

   Cut the puff pastry sheet into six squares.

5. 5

   Place the puff pastry squares on a large baking tray lined with parchment paper.

6. 6

   Place a slice of cheese on each square of puff pastry. Spread a teaspoon of the sauce on each slice of cheese.

7. 7

   Place a slice of ham on top of the cheese, followed by about 4-5 asparagus spears, pour over the remaining olive oil and lemon juice mixture, sprinkle with thyme, and season with salt and pepper.

8. 8

   Wrap the edges of the dough around the asparagus and press to seal. Brush the dough with a beaten egg. Sprinkle the dough with flaked almonds (about 1 Tbsp/bundle).

9. 9

   Bake for about 30-35 minutes, until the pastries are golden.

10. 10

    Leave to cool and enjoy!