Ingredients Checklist
- 3 bunches asparagus spears
- Fresh thyme leaves
- 3 tbsp honey
- Sea salt flakes and cracked black pepper to taste
- 1 sheet Careme butter puff pastry
- Crumble blue cheese to garnish
DRESSING
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp honey
Instructions
- Preheat oven to 200°C
- Lightly oil a baking tray approximately 23 x 23cm,then trim asparagus spears to fit the tray. Place asparagus in the base of the prepared tray, alternating top and tail.
- Sprinkle with thyme leaves, drizzle with honey and season with salt and pepper.
- Cut the pastry to fit the tray allowing 1-2 cm extra to tuck in.
- Place pastry over asparagus; tuck the edges down the sides of the tray. Give the pastry a few fork pricks and place in preheated oven for 20 minutes or until golden and crisp.
- For the dressing mix all the dressing ingredients together, set aside until the tart tartin is cooked.
- Remove from oven, allow to sit for a few minutes then invert onto a serving plate or board.
- Lightly brush with prepared dressing, garnish with crumbled blue cheese.
