1/2 x 375 g (12 oz) sheet of ready-rolled puff pastry
1 tablespoon pesto sauce
50 g (2 oz) thinly sliced prosciutto
4 cherry tomatoes, halved
Parmesan cheese shavings
Cook the asparagus in a saucepan of lightly salted boiling water for 2 minutes. Drain and rinse under cold water, then drain again.
Place the pastry on a baking sheet. Spread the pesto sauce evenly over the pastry, leaving a 1 cm (1/2 inch) border around the edge. Arrange the asparagus on the pesto. Ruffle up the prosciutto and place on the top with the tomatoes.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until the pastry is crisp and golden. Serve warm with Parmesan cheese shavings, rocket leaves and a drizzle of balsamic syrup.