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Ingredients
- 1 bunch asparagus, ends snapped off
- 2 zucchini
- 1 tbsp olive oil
- 1 1/2 sheets butter puff pastry
- 1/2 cup tomato pasta sauce
- 1/2 cup shaved parmesan cheese
- 100g thinly sliced prosciutto, roughly chopped
- 1 egg yolk, lightly whisked
- 1/2 cup basil leaves
Method
Preheat oven to 220 C. Brush the asparagus with oil and place on a bbq or hot plate and cook until just tender. Slice the zucchini lengthways with a vegetable peeler and lightly cook with the asparagus.
Place the puff pastry on an oven tray to form a 33 cm long rectangle and mark a 1 cm edge around the edge of the pastry with a sharp knife but don’t cut completely through.
Spread the pasta sauce over the pastry within the 1 cm edge and cover with asparagus and zucchini. Scatter with prosciutto and parmesan. Brush the edge with egg for a glossy finish. Bake for 15 minutes until pastry is puffed and golden. Scatter with basil leaves before serving.
Made this, loved this, and so easy! Will definitely make again. My other half loved it too, and I got great comments from friends and family when I put a photo up on facebook