Asparagus Camembert Dippers

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  1. Trim the woody ends of the asparagus spears.
  2. Roll each spear in a slice of parma ham.
  3. Roll the puff pastry to about 5mm thick and cut into 2cm wide strips (about 15cm long).
  4. Roll each parma ham wrapped spear in the puff pastry strips.
  5. Whisk the egg and, using a pastry brush, wash over the pastry then season with salt and pepper.
  6. Slice off the top of the camembert, stuff with garlic and drizzle with honey.
  7. Bake the asparagus spears for 25-30 minutes, until the pastry is golden and well risen. Bake the camembert for 20 minutes.
  8. Serve the asparagus as dippers along side the camembert.