It doesn't get much simpler than this - grab 6 ingredients and have a delicious healthy lunch or dinner ready in no time! It even makes a good breakfast that packs in some veggies to start the day right.
Preheat the oven to 190°C.
Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge.
Spread the sundried tomato paste over the centre of the pastry, top with the asparagus spears and dot all over with the goat’s cheese.
Season with salt and pepper and drizzle with olive oil. Bake in the oven for 15 minutes or until golden brown.
Serve with a few fresh basil leaves on top.
About the chef
Chris Chinn is a British asparagus grower in the Wye Valley, near Ross-on-Wye in Herefordshire. The Chinn family have been harvesting asparagus since 2005 and are proud to be one of the UK’s largest and most innovative asparagus growers. For more recipes like these, please head to www.britishasparagus.com.