Difficulty: Medium

Preparation time: 1H

For 4 people

Ingredients:

• 1 sheet of puff pastry 
• 15 asparagus spears
• 1 tbsp Zaatar premium 
• 10 sprigs of coriander 
• 10 mint leaves 
• 2 tbsp pine nuts 
• Olive oil
• Salt, pepper 
  

For the feta and tahini cream: 

• 100g feta 
• 50g tahini
• 1 clove of garlic 
• Juice of one lemon 
• 50 ml milk 
• ½ tsp ground cumin
  

Preparation:

1. Prepare the feta cream. Put all the ingredients in a blender. Blend until smooth. Season with salt and pepper. Set aside.  
2. In a frying pan, dry roast the pine nuts over medium heat, stirring regularly.  
3. Rinse the asparagus, cut off the hard part of the stem. Preheat the oven to 180°C . Place the puff pastry between two baking sheets and bake for 25 mins. Set aside on a serving plate.  
4. Place the asparagus on a baking sheet covered with baking paper, drizzle with 2 tablespoons of olive oil and zaatar. Season with salt and pepper.  
5. Bake for 20 mins. Chop the herbs. Spread the feta cream on the puff pastry, then arrange the grilled asparagus on top. Sprinkle with pine nuts, mint and chopped coriander. 

It's Ready !