Method

Preheat the oven to 200C
Chop up 4 off the asparagus spears and place in a small sauce pan with a dash of water
Simmer gently for 10 minutes or until cooked through and tender, mash
Strain the mashed asparagus if there is too much liquid, leave to cool
Combine with the mascarpone, lemon zest and season generously with salt and pepper
Roll out the puff pastry and cut into 2 rectangles and place on a baking tray lined with baking paper
Spread with the mascarpone mixture
Top wit the remaining asparagus and bake for 20 minutes
Top with a few shavings of parmesan or a vegetarian version and enjoy!