Ingredients
For the asparagus wraps
3 asparagus spears
50g/1¾oz ready-rolled puff pastry, cut into one long thin strip
1 free-range egg, beaten
For the pepper glaze
1 Romero pepper, deseeded and chopped
2 tbsp caster sugar
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the strip of ready-made puff pastry into three shorter strips. Wrap a strip around each stem of asparagus, leaving the tips uncovered.
3. Brush the pastry with the beaten egg, season to taste, with salt and freshly ground black pepper and place on a non-stick baking sheet. Place in the oven and bake for ten minutes, or until cooked and golden. Remove the asparagus wraps from the oven and set aside.
4. To make the pepper glaze, blend the chopped pepper in a food processor. Place the blended pepper into a fine sieve and strain the juice.
5. Transfer the juice to a small saucepan over a high heat. Add the sugar and reduce until thick.
6. Serve the wraps on a plate with the pepper glaze drizzled around.
