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Anchovy and lemon asparagus puffs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Serve these crispy asparagus puffs for sharing.
Ingredients:
  • 45g can anchovies in oil, drained
  • 250g block cream cheese, softened
  • 20.00 ml lemon rind, finely grated
  • 3 tsp fresh tarragon leaves, chopped
  • 62.50 ml parmesan, finely grated
  • 20.00 ml fresh chives, finely chopped
  • 2 sheets frozen puff pastry, partially thawed
  • 16 asparagus spears, trimmed
  • 1 egg, lightly beaten
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a large baking tray with baking paper.
  • Combine savory anchovies, creamy cream cheese, zesty lemon rind, fragrant tarragon, umami-rich parmesan, and fresh chives in a food processor. Blend ingredients until silky smooth.
  • Spread half of the cheese mixture evenly over the pastry sheet. Cut the pastry sheet in half, then cut each half into 4 equal parts to create 8 small rectangles. Place 1 asparagus spear on each rectangle and roll them up tightly. Put the rolls on a baking tray, seam-side down. Repeat the process with the remaining pastry, cheese mixture, and asparagus. Brush the rolls with beaten egg for a golden finish.
  • Bake until golden brown, about 15 to 20 minutes. Serve.

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