Description
These Asparagus Puff Pastry are wrapped up into the most savory appetizer or dessert. The Asparagus tart bundles bake until they are filled with gooey, melted cheese and a golden flaky crust.
Ingredients
Scale
- 1 bunch of medium sized asparagus (rinsed and dried), between 20 to 30 asparagus spears
- 1 tablespoon olive oil
- 1/2 teaspoon salt + 1/8 teaspoon black pepper
- 1/3 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 (13) ounce sheet of puff pastry, fresh or if frozen, completely thawed out
- 4 ounces mozzarella cheese, shredded (about a 1/2 cup)
- 1/2 cup finely shredded parmesan cheese
- 1 egg
- 1 teaspoon water
Instructions
- Preheat the oven to 400 degrees. Prepare the asparagus by snapping or cutting off the bottom 2 inches of each stem.
- 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.
- Stir together the dijon mustard and mayonnaise until well blended.
- Cut the puff pastry dough with a pizza cutter into 6 equal size square pieces. Prepare a full size cookie sheet or 2 half size cookie sheets with parchment paper for baking the pastries.
- To assemble the pastries, spread a spoonful of the mayo mixture onto the center of the pastry.
- 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.
- 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.
- Whisk together the egg and water to create a simple egg wash. Brush the egg wash over the puff pastry. Bake for 15 to 18 minutes until golden brown.
- Allow them to cool for a few minutes. Serve and enjoy!
Notes
- Store the puff pastry in the fridge until right before ready to use. It's much easier to work with when 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 pastry. However, if they are medium to larger size, I like to roast for 5 minutes.
- Don't skip the egg wash. It creates the most gorgeous golden exterior.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: bake
- Cuisine: american