Serves 6
2 sheets ready-made puff pastry, cut into six 8-10cm circles
¼ cup almond butter or almond paste
2 bunches asparagus
4 tbsp olive oil
6 hapuku fillets, or other white-fleshed fish
100g crumbly sheep’s feta
50g roasted almonds, crushed
3 tbsp fresh mint leaves, torn
3 tbsp fresh basil leaves, torn
handful rocket leaves, to serve
Lemon Vinaigrette
4 tbsp olive oil
2 tbsp Dijon mustard
2 tsp lemon juice
Preheat oven to 180°C. Place puff pastry discs between two sheets of baking paper. Place these between two baking trays and bake for 10-12 minutes. Once cooled slightly, spread pastry with almond butter.
Preheat a barbecue or chargrill pan on high. Trim asparagus and blanch in boiling salted water for 10 seconds. Drain, then toss in 2 tablespoons of olive oil. Season with salt and freshly ground black pepper.
Chargrill asparagus on a hot barbecue or chargrill pan. Clean chargrill or barbecue; reheat. Season fish and drizzle with remaining olive oil. Cook fish on one side for 4 minutes. Turn, cook for a further 5 minutes or until cooked through.
Meanwhile, to make lemon vinaigrette, whisk all ingredients together.
In a bowl, combine asparagus, feta, almonds and herbs. Toss with most of the lemon vinaigrette. Arrange on top of the puff pastry; drizzle with remaining vinaigrette.
Serve fish and asparagus tarts with baby rocket leaves.
