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17 May 2019

person 6 people
time 40 min 


  • 50g grated cheddar
  • 20g shallots
  • 20g mayo
  • 10g cornflour
  • Chilli powder to taste
  • ½ tsp Worcestershire sauce
  • Puff pastry sheet
  • 6 large asparagus, woody ends cut off and peeled


  1. Mix the cheddar, shallots, mayo, cornflour, chilli and Worcestershire sauce together to make pimento cheese 
  2. Roll out approximately 10cm of puff pastry and spread the pimento cheese mixture evenly onto it. 
  3. Cut six strips of pimento cheese topped pastry approximately 1.5cm wide. 
  4. Curl each strip around a spear of asparagus and place them onto a Pyrex glass baking sheet. 
  5. Roast at 190°C for 25 minutes.
  6. Carefully remove the asparagus twists from the tray and let them cool on a rack. 

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