100g goat’s cheese
A sprinkle of toasted pine nuts
A small handful of micro greens
Pre-heat the oven to 200C.
Boil the asparagus in hot water until they slightly soft. Put them aside to drain. Whilst they are boiling you can roll out the filo pastry on the baking paper that it comes with. Keeping it on the paper, cut the pastry into a rectangular shape. Place the paper and pastry onto a baking tray. Use a knife to carve a border around the edges of the rectangle, about 2cm away from the edges. Do not cut all the way through the pastry, you are simple drawing lines. Pierce the pastry a couple of times. Then find something that you can use to weigh down the centre. I usually find that a rectangle loaf tin works, but you can use anything that is close to the size of the pastry up until the border. You want the middle to stay flat and the border to rise.
Cook in the oven for 15 minutes. Take it out, remove the loaf tin and spread the goat’s cheese over the middle where the pastry hasn't risen. Place the asparagus over the goat’s cheese. Cook for another 10 minutes. Remove from the oven and scatter the toasted pines nuts and micro greens. You can either buy the pine nuts ready toasted or toast them yourself.
This dish should be served hot and is delicious with balsamic glaze, which you can serve on the side. It’s very quick and easy to make – perfect for those last minute guests!