Asparagus Vege Stack – a delicious recipe with fresh asparagus, cherry tomatoes, rosemary, garlic, mushrooms, halloumi cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Blacken capsicum under the grill and let steam in the bag while getting the rest of the ingredients together.
2
Finely chop garlic, brush underside of mushrooms with butter and cut cheese into thick slices.
3
Layer ingredients in order listed, starting with one bunch of aparagus for the bottom and reserving one bunch for a top layer to go in between capsicum and cheese.Layer proscuitto over top, if using.
4
Can be baked covered casserole dish or use a layer of alfoil lined with baking paper in a baking dish and wrap well.
5
If using puff pastry, use half the ingredients and arrange in a stack in centre of one sheet of pastry and wrap.
6
Make a couple of holes on top with a sharp knife to let out the steam.
7
If using casserole dish or alfoil, bake in oven 180 deg C, 350 deg F for 40 to 50 minutes.
8
If wrapping in puff pastry, bake 200 deg C , 385 deg F 30 minutes or until puffed and golden.
675
kcal
Calories
15
g
Fat
108
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 bunches fresh asparagus, trimmed, 200 g cherry tomatoes, 4 sprigs rosemary, 12 garlic clove, and more.
Yes, Asparagus Vege Stack falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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