Just before we get mired in the world of turnips, Alexandra wanted to enter Real Epicurian's May "In the Bag" blogging challenge. Alphabetical eating is not always seasonal and we wanted to enjoy the English asparagus that is now in season. The ingredients in this month's challenge include asparagus and egg. I first learnt about asparagus' twists from Anna, a Swedish woman, with whom I sometimes work. As we waited for the kettle to boil, she told me about the recipe. Since then, Alex makes them regularly and has added her own twists. Can we recommend that you click on Chubby Checker down below as you learn how to twist!
500g ready-made puff pastry
1 egg beaten
50g parmesan or parmeggiano cheese, finely grated
2 teaspoons of dried oregano
Salt and pepper to season
Bunch of asparagus spears - around 12 spears
Preheat the oven to 180C ( 350F). Sprinkle the parmesan and oregano over the pastry and gently roll into the pastry.Roll out the puff pastry into a rectangle to a depth of about 5mm. Cut into ribbons that are 1 cm wide and a little longer than the asparagus stems. Cut 2.5cm from the woody stalk of the asparagus. Depending on the thickness of the stems you may like to steam the asparagus for two or three minutes. Dry them. Carefully wrap the ribbons of pastry around the spears in a spiral taking care to press the ends of the ribbon against the spear to seal them. Place on a baking tray lined with baking parchment. Brush pastry with beaten egg seasoned with salt and pepper. Sprinkle any leftover parmesan and oregano on top and place in the oven to cook for 15-20 mins. The pastry should be puffed up but not burnt. Serve hot or cold.