These Asparagus Puff Pastry are wrapped up into the most savory appetizer or dessert. The Asparagus bundles bake until they are filled with gooey, melted cheese and a golden flaky crust. Like my Bacon and Gruyere Egg Bites and Crescent Cinnamon Rolls, these are ideal for brunch!
These pastries are so good and always make it into my Easter and Mother's Day brunch menus. The recipe looks so elegant and they're super easy to make with store bought puff pastry dough. Plus, they only take 30 minutes to make.
Why You'll Love This Recipe:
- The recipe uses simple ingredients and is budget friendly
- It's a vegetarian recipe, but you also have the option of adding meat (see variations below)
- These Asparagus bundles are so pretty to serve on Spring holidays like Easter and Mother's Day
- It only takes 30 minutes to make these asparagus pastries
Asparagus- A yummy green vegetable that is in season in the Spring. Asparagus is high in fiber and antioxidants and low in calories with no fat. It pairs really well with dairy, especially cheese. In this recipe, we pair it with mozzarella and parmesan for a match made in heaven.
Puff Pastry- Store bought puff pastry dough offers a quick and easy, but still really high quality pastry. I love the jus rol brand. It's fresh, not frozen, and can be found in the fridge section at the grocery store near the eggs and butter.
Dijon Mustard and Mayonnaise- Create a creamy spread for the inside of the pastries. It has a tangy bite from the dijon with a smooth richness from the mayonnaise.
Parmesan and Mozzarella Cheese- A super pair & always shine through in recipes like Italian Manicotti, and they work just as well in these savory puff pastries. You can use any kind of mozzarella cheese, but I highly recommend a good quality parmesan cheese, like Parmigiano Reggiano. It's salty, nutty & is an incredible match up with asparagus.
Egg & Water- Whisk together to form an egg wash that is 100% necessary for that extra golden exterior of the puff pastry.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations:
You can use a frozen sheet of puff pastry, just make sure to completely thaw it out before starting the recipe.
Want to add meat? Place a thin piece of prosciutto inside before layering in the asparagus or crisp up some bacon pieces and sprinkle in before wrapping the puff pastry into bundles.
Not a big fan of Mozzarella and Parmesan? You could go with goat cheese, feta, or gruyere. There is lots of options here.
Don't like mayonnaise? You can leave it out and just use the dijon mustard.
I don't recommend a bagged cheese in this recipe because it contains an anti-caking agent that doesn't melt well. Shredding it yourself from a block will create a much more gooey, delicious center.
How to Make Asparagus Puff Pastry:
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Here are the Step by Step Instructions for these Asparagus tarts.
Step 1: Preheat the oven to 400 degrees. Prepare the asparagus by snapping or cutting off the bottom 2 inches of each stem.
Step 2: Add the asparagus to a cookie sheet and toss in olive oil and salt and pepper. If you have medium to large asparagus, bake for 5 minutes. If they are pencil thin or you prefer firmer asparagus, set aside and skip the baking for now.
Step 3: Stir together the dijon mustard and mayonnaise until well blended.
Step 4: Cut the puff pastry dough with a pizza cutter into 6 equal size square pieces. Prepare a full size cookie sheet or two half sized cookie sheets with parchment paper for baking the pastries.
Step 5: Spread a spoonful of the dijon mustard and mayo mixture onto the center of the pastry.
Step 6: Add 4 to 6 asparagus on top of the spread so that the tops and ends are overhanging the pastry. Top with a sprinkle of both cheeses.
Step 7: Wrap one side of the dough over the asparagus, then the other side back over the dough to create a tight bundle. Lay the pastries on the cookie sheet away from each other, enough to where they aren't touching.
Step 8: Whisk together the egg and water to create a simple egg wash.
Step 9: Brush the egg wash over the puff pastry. Bake for 15 to 18 minutes until golden brown.
Step 10: Allow them to cool for a few minutes. Serve and enjoy!
- Store the puff pastry in the fridge until right before ready to use. It's much easier to work with when it's cold.
- If you want the finished asparagus on the firmer side or have skinny pencil like asparagus, skip the 5 minute roasting in the beginning of the recipe. They will bake enough in the actual pastry. However, if they are medium to larger size, I like to roast for 5 minutes prior to baking in the pastry.
- Don't skip the egg wash. It creates the most gorgeous golden exterior.
For another brunch recipe, check out these White Chocolate Raspberry Muffins!
Yes, make sure it is fully thawed before using or it could result in a soggy, watery texture. If you don't want to wait for thawing, buy a fresh puff pastry dough in the fridge section of the grocery store. Look for the jus rol brand.
You want to cut off about two inches off the stalk end. This is on the tougher side to eat and can be bitter.
Whisk together 1 egg with 1 teaspoon of water. Brush on the pastry dough and bake for an extra golden crust. It works wonders with store bought puff pastry!
Storage & Reheating:
Wrap each leftover puff pastry in foil and refrigerate for up to 3 days. To reheat, place the packet in a 350 degree oven for 10 minutes. Microwaving is possible too, but they won't have as good of a texture as baking in the tin foil packet.
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