• For four
• 4 narrow strip fillets of skinless boneless salmon-
• about 1inch wide
• 4 teaspoons pesto
• 400gm ready rolled puff pastry
• 8 asparagus spears blanched for about 1minute
• 1 beaten egg

Roll out pastry if necessary to make a 12 inch square
Cut into 4 x6in squares
Place a salmon fillet diagonally on each piece of pastry and spread pesto on salmon
Place two asparagus spears on each piece of salmon then use egg to dampen diagonal corners of pastry and fold up over salmon and asparagus. Use rest of egg to paint on pastry and bake at 200 deg for 20 minutes