5 from 4 votes
Asparagus Puff Pastry
´┐╝HALLOUMI ASPARAGUS PUFF PASTRY with ROSEMARY LIME AIOLI
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Halloumi Asparagus Puff Pastry is an easy seasonal Appetiser that can be assembled with minimal ingredients.

Course: Appetizer
Cuisine: British
Servings: 6 People
Author: Sandhya
Ingredients
Ingredients for Asparagus Puff Pastry
  • 320 g Ready to roll Puff pastry Sheet trimmed
  • 350 g Asparagus Spears
  • 2 Sprigs of Rosemary
  • 2 Tbsp of Olive Oil / Butter
  • 1 Tsp Lime Juice
  • 2 Cloves of Garlic
  • Salt & Pepper to taste
  • 6 strips Halloumi Cheese
Ingredients for Rosemary Lime Aioli
  • 1/2 Cup of Vegan Mayonnaise
  • 1 Sprig of Rosemary finely minced 1/2 Tsp of Lime Zest
  • 1 Tsp Lime Juice
  • ´┐╝1/2 Tsp of Garlic Powder Salt & Pepper to taste
Instructions
How to make Halloumi Asparagus Puff Pastry
  1. Toss the Asparagus in Olive Oil, lime juice, Salt and pepper.
  2. Preheat a grill pan over high heat. Partially cook the asparagus mixture along
  3. with rosemary and garlic cloves for 3 minutes.
  4. Preheat the oven to 220C. Unroll out the Puff Pastry Sheet on the baking tray, leaving the paper from the pack and cut them into 6 squares.
  5. Place slices of Halloumi Cheese right in the middle, leaving space around the edges to make a parcel.
  6. Lay the bundle of Asparagus on top of the helium cheese and brush the edges with milk.
  7. Gently wrap the two edges until they overlap. make sure the asparagus can be seen across the top and bottom of the puff pastry.
  8. Remember to place the rosemary and garlic cloves too that was used earlier for cooking the asparagus on the baking tray with the puff pastry. They infuse great flavours to the puff pastry.
  9. Bake for approximately 20-25 minutes until the puff pastry is nice and golden and asparagus is tender and roasted.
How to make Rosemary Lime Aioli
  1. Whisk all the ingredients to combine. Taste and check for seasoning. Serve with Asparagus Puff Pastry with Rosemary Aioli
  1. Serve Halloumi Asparagus Puff Pastry with Rosemary Lime Aioli