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Mini asparagus, blue cheese and hazelnut tarts
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Using ready-made filo pastry means these are really quick and easy to make.
50g blanched hazelnuts
300g British asparagus, tough ends removed
270g pack Jus-Rol Filo Pastry Sheets
50ml Waitrose Garlic Infused Olive Oil
20g Parmigiano Reggiano, grated
2 Burford Brown Eggs
200ml double cream
1/2 x 25g pack fresh chives, finely chopped
100g Waitrose Long Clawson Stilton Cheese
Typical values per serving:
This recipe was first published in May 2015.