What are the key ingredients of the ultimate romantic dinner?
The two of us.
An open mind.
An honest heart.
A mindful spirit.
A sparkle in the eye.
A smile that says it all.
Happy anniversary, my love. xx
320g ready rolled puff pastry
1 garlic clove, peeled
6 tbsp lemon juice
4 tbsp extra virgin olive oil
50g parmesan cheese, grated
125g crÃ¨me fraiche
25g toasted almond flakes
75g blanched almonds
1 egg, lightly beaten
Salt and freshly ground black pepper
Preheat the oven to 200C / gas mark 6.
Unroll the puff pasty and place it on a baking tray lined with baking paper. Using a sharp knife, score a border on the pastry, 1cm from the edge.
Bring salted water to the boil in a large pan and cook asparagus for 2 minutes. Rinse under plenty of cold water and drain. Set aside.
To make the almond and lemon pesto combine almonds, garlic clove, lemon juice, olive oil, salt, and pepper in food processor and process until roughly chopped.
Combine the grated parmesan with the crÃ¨me fraiche and with the pesto. Season to taste with salt and pepper.
Spread the pesto mixture over the pastry and cover with the asparagus. Scatter with the toasted almond flakes and brush the pastry borders with the beaten egg.
Bake in a preheated oven for 15-20 minutes.