Alfredo Asparagus Bundles

Tuesday, 13 June 2023 09:00

By Mary Goodsell

Mary Goodsell loves British asparagus and this recipe is one of her favourites. Using Alfredo sauce, which is similar to a white/cheese sauce, and a combination of cheeses baked inside buttery tartlets with crunchy green asparagus.

TOP TIP: Option to use gluten free ready-made pastry which is widely available in supermarkets

INGREDIENTS:

1 tbsp unsalted butter

1 clove garlic, crushed or finely chopped

¼ tsp ground or fresh grated nutmeg

165ml (6fl oz) double cream

1 tbsp cornflour

70g (2½oz) finely grated parmesan

½ tsp sea salt

1 sheet ready-rolled puff pastry

250g (9oz) stalks of asparagus, ends trimmed

70g (2½oz) mozzarella, shredded

1 large egg

1 tsp freshly ground black pepper

1 tbsp finely chopped fresh parsley

1 tsp finely grated lemon zest (optional)

METHOD:

Preheat oven to 200C /180C Fan / Gas 4 and line a baking sheet with parchment. In a medium saucepan over medium heat, melt butter, then add garlic and nutmeg and cook, stirring, for 1 to 2 minutes until softened and fragrant. Add the cream and bring to a simmer.
In a small bowl, whisk the cornflour with 1 tbsp cold water. Add to cream mixture and cook, stirring, until thickened. Reduce heat to med-low and whisk in parmesan until melted, season with salt & pepper. Remove from heat and leave to cool for ten minutes.
Place the rolled-out pastry onto a clean floured surface, cut pastry into 12 or 9 squares depending on how large you want the parcels.
In a small bowl, beat the egg for an egg wash. Brush edges of pastry with egg wash. Spoon the cooled sauce in the centre of each pastry square on top of the asparagus stacks. Top with mozzarella.
Brush the pastry flaps with egg wash, then fold the sides over the filling to create an individual pastry bundle. Brush each bundle with more egg wash; season with sea salt and black pepper.
Bake until golden brown, for approximately 30 to 35 minutes. Allow to cool slightly, then sprinkle with parsley and lemon zest to serve.

More from Food and Drink

Recipe: Brussels Sprouts with Pomegranate & Almonds

Brussels sprouts – they’re a festive classic that usually divides people. Yet with a simple addition of pomegranate and flaked almonds, even the most doubting of Christmas dinner diners could be won over by this recipe
Recipe: Chocolate, Banana & Pecan Cookies

These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa
Recipe: Chicken & Mushroom Pot Pies

These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!
Kids Zone: Make Your Own Festive Treats!

Join Sara Whatley in making some yummy festive recipes that the kids (and adults!) will some yummy festive recipes that the kids (and adults!) will love getting stuck into
Recipe: Hearty Beef & Pumpkin Stew

This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin
Recipe: Autumn Minestrone Soup

This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota
Recipe: William Shatner’s Cappuccino Muffins!

Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...
Kids Zone: Apples, Apples and more Apples

This month Sara Whatley and her family have gone mad for apples
Recipe: Red Velvet Cupcakes

Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests
Recipe: Saffron & Lemon Chicken Joojeh Kebabs

This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue
South Carolina BBQ Chicken Thighs

Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.
Weddings: The Food of Love

From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering
Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...
Recipe: Raspberry Blancmange

Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert
Recipe: Sizzling Spare Ribs with BBQ Sauce

The perfect spare ribs for your summer barbeque!
Highweald Estate: Wines of Outstanding Natural Beauty

One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two
Recipe: Salted Caramel Praline Brownie

Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.
Recipe: Olive Oil, Pistachio & Lemon Cake

This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals
Recipe: Pappardelle with Rose Harissa, Black Olives & Capers

Pasta is perfect for an easy spring supper and ‘Pappare’ means ‘to gobble up’ in Italian, which is the destiny of this dish! If you prefer a little less spice, then simply reduce the quantity of harissa
Mary Berry's Mediterranean All-in-One Chicken

This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

Alfredo Asparagus Bundles

Share

More from Food and Drink