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350g asparagus, trimmed

15g Benecol® Olive Spread

2 red onions, thinly sliced

1 egg, beaten

120g light cream cheese

1 tsp dried thyme or 1 tbsp fresh leaves

Black pepper

15g Benecol® Buttery Taste Spread, melted

6 x 22.5g sheets filo pastry

4 x 10g slices Parma ham

1 tsp sesame seeds

Green salad to serve

Asparagus and Parma Ham Tart

15

PREP

20

COOK

0.8

STANOLS

4

SERVES

Description

Very versatile as a lunch, starter or main meal

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Bring a pan of water to the boil and steam the asparagus over the top for 2-3 minutes until just tender. Place in a bowl of cold water to stop the cooking.
2. In a large frying pan melt Benecol® Olive Spread, add the onions and cook over a medium heat for 10-15 minutes until really soft and beginning to caramelise. Remove from the heat and leave to cool slightly.
3. Beat together the egg, light soft cheese and thyme, then season with black pepper.
4. Brush a little of the Benecol® Buttery Taste Spread over an 22x32cm Swiss roll tray and lay the filo sheets so that they overlap, brushing each with the Benecol® Buttery Taste Spread. Spread the light cream cheese mixture over the base, top with the asparagus, scatter over the ham and onions and finally sprinkle with the sesame seeds. Bake for 10-15 minutes until the pastry is crispy. Serve with a crisp green salad.

Asparagus and Parma Ham Tart

15

PREP

20

COOK

0.8

STANOLS

4

SERVES

Shopping list

350g asparagus, trimmed

15g Benecol® Olive Spread

2 red onions, thinly sliced

1 egg, beaten

120g light cream cheese

1 tsp dried thyme or 1 tbsp fresh leaves

Black pepper

15g Benecol® Buttery Taste Spread, melted

6 x 22.5g sheets filo pastry

4 x 10g slices Parma ham

1 tsp sesame seeds

Green salad to serve

Description

Very versatile as a lunch, starter or main meal

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Bring a pan of water to the boil and steam the asparagus over the top for 2-3 minutes until just tender. Place in a bowl of cold water to stop the cooking.
2. In a large frying pan melt Benecol® Olive Spread, add the onions and cook over a medium heat for 10-15 minutes until really soft and beginning to caramelise. Remove from the heat and leave to cool slightly.
3. Beat together the egg, light soft cheese and thyme, then season with black pepper.
4. Brush a little of the Benecol® Buttery Taste Spread over an 22x32cm Swiss roll tray and lay the filo sheets so that they overlap, brushing each with the Benecol® Buttery Taste Spread. Spread the light cream cheese mixture over the base, top with the asparagus, scatter over the ham and onions and finally sprinkle with the sesame seeds. Bake for 10-15 minutes until the pastry is crispy. Serve with a crisp green salad.