Tonight I made a really yummy side dish with our dinner. This Roasted Asparagus Wrapped In Puff Pastry was pretty quick and easy to make, though I admit I dirtied a few dishes until all was said and done. Otherwise, it’s a snap! Just a few ingredients and my whole family gobbled these right up. They’re pretty fancy looking too so they’d be perfect to serve if you have company coming. I see no reason why you couldn’t prepare them in advance and bake when you’re ready.
You only need a few ingredients to make this dish. You’ll use olive oil and salt and pepper too, not pictured here but most of us have those in stock.
Prepare the puff pastry dough by unfolding, sprinkling with grated cheese and salt and pepper. Then cut it up into squares.
Wrap those squares around each stalk of asparagus. You can sprinkle with more salt and pepper here too, right after you brush each one with olive oil.
Bake them up and serve them! They look pretty with a little extra grated cheese on top.
- 1 bunch of asparagus
- Parmesan cheese, grated (I bought a block and grated it myself. You could buy it already grated.)
- 1 box of Puff Pastry sheets, thawed (should contain 2 sheets)
- Olive oil for brushing
- Salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Rinse the asparagus bunch to clean then cut off the woody stems. You can't eat the bottom of the stalks!
- Unfold one puff pastry sheet on a cutting board. Sprinkle with cheese. I didn't put an amount here because you can use as much or as little as you'd like. Sprinkle salt and pepper to taste over the pastry and cheese.
- Use a sharp knife or pizza roller to cut your puff pastry sheet into about 5 strips. Then cut those strips into about 4 rows. This will give you 20 pieces. Use your judgement, too, based on the size of your asparagus. Some asparagus can be pretty thick. You might want a bit of a larger piece of pastry dough in that case.
- Place one asparagus stalk on a square of puff pastry. Position it toward the edge of the square and start rolling it up, wrapping the pastry around it. Place the stalk on a baking sheet (no need to grease). Repeat this with remaining asparagus. Depending on how big your bunch is you may only need one puff pastry square to finish the job. I had a bigger bunch and needed two but had some leftover.
- Brush each asparagus and pastry wrap lightly with olive oil. On one batch I made I sprinkled salt and pepper on top here, just before baking.
- Once you have all of your asparagus ready on the baking sheet (I had to use two sheets for the whole bunch), put them in the oven and bake for 15 minutes or until the pastry begins to brown.
- Garnish with more grated Parmesan cheese if desired.