8 Asparagus (preferable with thick stalks)
2 pears, sliced
1 medium cucumber, sliced
Parmesan cheese, as much as you like
Feta cheese, as much as you like
Shave asparagus into ribbons (** see below for how to ribbon)- Take every single stalk on its side on a cutting board. And holding onto the tough end start to shave off thin asparagus ribbons from stalk to tip (Reserve the rough ends to make a nice soup or to slice them for a nice risotto when you’re done).
(**)To shave asparagus into ribbons you can use either a vegetable peeler or a mandolin (just be very- very careful when using it).
Cream cheese, spreadable
Bunch of radish Leaves
2 Medium Tomatoes, sliced
2 medium onions, sliced
6 Radishes, sliced
Salt and pepper, to taste
Place the two pastry sheets on a greased baking tray and turn up edges-to form a border (about 2 cm) Spread cream cheese, add radish leaves, tomato slices, onions and radishes. Salt and pepper and bake in a preheated oven (200 C / 390 F) for about 10- 15 minutes. Cut and serve.