Asparagus and Pesto Tarts with Honeyed Carrots

Steps

1. Preheat oven to 200°C. Line two oven trays with baking paper. Roll pastry out onto bench, plastic-side-down, and cut into 4 even-sized rectangles. Place 3 pastry rectangles onto first prepared oven tray, allowing space between each for pastry to puff up. Prick pastry in several places with a fork to ensure even cooking.
2. In a small bowl, mix pesto with oil. Dollop evenly between pastry bases and spread in a thin layer, leaving a 1cm border around the edges.
3. Cut asparagus to fit pastry (leave a 1cm border around the edge). Lay asparagus pieces, side-by-side, on pastry. Cut remaining asparagus in half and set aside. Season tarts with salt and pepper and evenly sprinkle with cheese. Bake for 18–22 minutes, until pastry is golden and puffed up.
4. While tarts cook, peel and cut carrots into 2 x 7cm sticks. Toss on second prepared tray with honey and a drizzle of olive oil and season with salt and pepper. Roast, on rack below tarts, for about 10 minutes, until almost tender.
5. Add remaining asparagus to tray and roast a further 5 minutes, until veggies are just tender. While veggies roast, prepare the salad. Slice lettuce; dice avocado flesh 1cm; cut cherry tomatoes in half. Add all to a large bowl, along with olive oil and vinegar. Season with salt and pepper and toss to combine.
6. To serve, place asparagus and pesto tarts onto plates and serve honeyed carrots, asparagus and salad on the side.