Ingredients

1 bunch leeks washed and chopped

2 bunch asparagus

8 large eshallots, peeled and halved

250-500gm Woodside Cheese Wrights blue cheese - 'Blue Tongue'

200mls B-D Paris Creek cream

Beerenberg mustard to taste

1 sheet Careme puff pastry

Coriole EVO oil

1 knob butter

* all ingredients available at Adelaide Central Market or Farmer’s Markets

Recipe by:

Stuart Gifford
Sarah’s Café

Instructions

Step 1

Braise leeks and eshallots in just enough oil and knob of butter without colouring. Cut asparagus into halves and add to pan – toss for 2-3 minutes. Add blue cheese chunks, cream and a little salt. Lastly, add mustard to taste.

Step 2

Meanwhile, cut pastry neatly into quarters, lightly brush with butter, place in pre-heated oven at 180C.

Step 3

To serve: Divide and mound mixture on 4 warm large plates and top with golden puff pastry squares.