Ingredients

• 100g/3½oz ready-rolled puff pastry
• 8 asparagus spears
• blanched in boiling water
• 75g/2½oz goats' cheese
• crumbled
• 6 fresh basil leaves
• salt and freshly ground black pepper
• 1 free-range egg
• beaten
• 1 tbsp sesame seeds
• 100ml/3½fl oz white wine
• 3 tbsp double cream

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Cut an 8in square out of the ready-rolled puff pastry.
• Place the asparagus spears into the middle and top with the goats' cheese and basil leaves. Season with salt and freshly ground black pepper.
• Fold the four corners of the pastry square in towards the middle of the square.
• Score the top of the pastry parcel with a sharp knife. Brush the top with beaten egg and sprinkle with the sesame seeds. Place onto a baking sheet and place into the oven to cook for 10-12 minutes.
• For the sauce
• heat the wine in a small saucepan over a high heat until the liquid has reduced by half. Add the cream and heat through. Season with salt and freshly ground black pepper.
• To serve
• place the puff pastry square onto a serving plate and drizzle around the sauce.