Asparagus and puff-pastry rolls
Preheat the oven to 200°C, 400°F, Gas 6. Dust the work surface with flour, then roll the puff pastry out into a rectangle that measures 15cm x 25cm (6in x 10in).
Cut the puff pastry into 10 long, thin strips about 1cm (½in) wide. Wrap one puff-pastry strip in a spiral around each asparagus spear and then place each one on to a baking tray. Brush the beaten egg over the pastry, then sprinkle over the grated Parmesan or the grated grana padano, whichever you are using.
Place the tray in the oven and bake for about 15-20 minutes, or until the puff pastry has risen and is golden brown.