Asparagus Vege Stack

• 2 bunches fresh asparagus, trimmed
• 200 g cherry tomatoes
• 4 sprigs rosemary
• 12 garlic clove
• 4 field mushrooms
• 180 g halloumi cheese
• 1 red capsicum, roasted
• 100 g prosciutto, thinly sliced (optional)
• 2 sheets puff pastry (optional)

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.

fresh asparagus, cherry tomatoes, rosemary, garlic, mushrooms, halloumi cheese, red, pastry

Taken from www.food.com/recipe/asparagus-vege-stack-420625 (may not work)