INGREDIENTSAsparagus Packets

1 sheet 10”x15” puff pastry

1 bunch asparagus spears (12-18)

Mustard to taste (optional)

Shredded cheese to taste (optional)

Salt and pepper (to taste)

1 egg beaten

¼ cup water or milk

Preheat oven to 350°F

Thaw pastry sheet on counter (about 20 minutes).

Gently steam asparagus spears until tender firm; drain and rinse with cold water. Set aside.

Cut pastry into bands approximately 4” x 5”, or your desired size.

Place 3 cooked asparagus spears on the cut pastry so ends are sticking out both at top and bottom. Sprinkle with salt and pepper, and if desired, top with a bit of shredded cheese and mustard.

Enwrap asparagus completely with pastry so ends twist on top and just tops and bottoms are visible.

Mix together egg and water or milk to make egg wash. Brush on top of pastry.

Bake for about 20 minutes until pastry is golden brown.

[photo credit: Muffet]

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