Asparagus and Parmesan Tartlets

Pre-heat your oven to 200°C / gas mark 6.

Bring a saucepan of water to the boil and cook the asparagus for 1 minute then refresh under cold water and drain.

Roll the puff pastry on a lightly floured surface to about ½ cm in thickness and then cut into 4 squares 10cm x 10cm.

Place the puff pastry onto a baking sheet lined with parchment paper.

In a bowl mix together the mascarpone, parmesan, juice of ½ lemon and parsley. Season to taste then spread the mixture between the pastry squares leaving a 1 cm border around the edge. Divide the asparagus between the tartlets, brush the edges of the pastry with the beaten egg and bake for about 20 minutes until puffed up and golden around the edge.

Whilst the tartlets are cooking wash and roughly chop a head of romaine lettuce and drizzle over a little olive oil and the remaining lemon juice and mix together. Serve the tartlets hot with a handful of the salad and a little extra parmesan cheese grated over and enjoy.