Asparagus Vege Stack
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 bunches fresh asparagus, trimmed
- 200 g cherry tomatoes
- 4 sprigs rosemary
- 1⁄2 garlic clove
- 4 field mushrooms
- 180 g halloumi cheese
- 1 red capsicum, roasted
- 100 g prosciutto, thinly sliced (optional)
- 2 sheets puff pastry (optional)
directions
- Blacken capsicum under the grill and let steam in the bag while getting the rest of the ingredients together.
- Finely chop garlic, brush underside of mushrooms with butter and cut cheese into thick slices.
- Layer ingredients in order listed, starting with one bunch of aparagus for the bottom and reserving one bunch for a top layer to go in between capsicum and cheese.Layer proscuitto over top, if using. Can be baked covered casserole dish or use a layer of alfoil lined with baking paper in a baking dish and wrap well. If using puff pastry, use half the ingredients and arrange in a stack in centre of one sheet of pastry and wrap. Make a couple of holes on top with a sharp knife to let out the steam.
- If using casserole dish or alfoil, bake in oven 180 deg C, 350 deg F for 40 to 50 minutes. If wrapping in puff pastry, bake 200 deg C , 385 deg F 30 minutes or until puffed and golden.
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