Best Asparagus Puff Pastry Recipes

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

ASPARAGUS IN PUFF PASTRY

Steps:

• In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside., Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese., Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour., Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute. Bake at 425° for 8-12 minutes or until golden. Serve warm.

ASPARAGUS WITH GORGONZOLA CHEESE WRAPPED IN PUFF PASTRY

Steps:

• Take 3 sheets and butter the first then lay the 2nd on top, then butter the 2nd sheet, and then lay the 3rd sheet on top Now slice the sheet in 2 1/2 inch strips, cut each strip 4 inches. Each strip should be 4 inches long by 2 1/2 inches wide.
• Take the asparagus that has been trimmed and steamed, al dente, and place on the cut puff pastry, now brush with a little melted butter and then put a teaspoon full of cheese on it.
• Now wrap the pastry over the asparagus as in a roll. It's ok if the tip and end sticks out; seal the pastry with melted butter and put in a plastic container till ready to use and freeze.
• When ready to use, put on a greased cookie sheet and put in the oven on the middle rack or in a toaster oven. Bake in the oven on high heat till the pastry turns golden color and the cheese starts to ooze out the ends. Don't over bake or they will burn.
• Note: The reason I have put the ingredients at one each is so you can make as little or as much as you want, just follow the amount for each item how many you want to make.

ASPARAGUS PUFF PASTRY FLAT BREAD PIZZA

Steps:

• 1. beat the egg with a little water. Set aside. Preheat oven 450 degrees.
• 2. Heat the olive oil in a saute pan. Add the shallot, garlic and asparagus and saute until crisp tender. Remove from heat.
• 3. Roll out the puff pastry into about a 20 x 15 rectangle. Place on baking sheet lined with parchment paper. Spread the ricotta cheese over the puff pastry leaving a 1 inch border around the edge
• 4. Top with the asparagus mixture. Add the parmigiano reggiano cheese. Roll up the sides of the puff pastry and brush the egg mixture on the borders
• 5. Bake for about 20 to 25 minutes. Add the basil leaves the last 5 minutes. Remove from oven and let cool a bit and cut into squares.

ASPARAGUS PUFF-PASTRY PIZZA

Steps:

• Pre-heat oven to 425F. Snap off ends of asparagus where stalks break easily and peel stalks if desired. Cut off asparagus tips. Cut stalks into thin slices on the diagonal. Chop onion. Melt butter in frying pan over medium heat and saute onions until soft and translucent, about 5 minutes. Add all the asparagus, 1 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until almost tender, about 5 minutes. Taste and adjust salt and pepper if needed. On a lightly floured surface, roll out puff pastry to a 10" X 12" rectangle. Put on an ungreased baking sheet and prick with a fork every 1/2". Bake until golden, 8 to 10 minutes. Grate cheese. Top pastry with asparagus and onion mixture then top with grated cheese. Return to oven and bake until cheese melts, 5 to 10 minutes. Cut into 3" squares and serve immediately.

PROSCIUTTO ASPARAGUS PUFF PASTRY BUNDLES

Steps:

• Preheat oven to 425°F. Line a sheet pan with parchment paper.
• On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
• Toss asparagus in olive oil and season with salt and pepper.
• To make the bundles, place slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese.
• Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more pepper if desired.
• Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.

ASPARAGUS IN PUFF PASTRY WITH LEMON SAUCE

Steps:

• Preheat oven to 425. Unwrap puff pastry. On a lightly floured surface, roll out pastry to an 11 inch square, scant 1/4 inch thick. Cut pastry into 6 rectangles. Score pastry in a lattice pattern with a sharp knife. With a metal spatula, transfer rectangles to a cookie sheet and brush with beaten egg yolk, avoiding the edges of the pastry. Bake for 10 minutes until golden. Cool Meanwhile, cut asparagus to about 3 inches long and cook in boiling water, heavily salted, until al dente. 2 to 3 minutes. Drain. In a small pan, heat the lemon juice over low flame. Add butter slowly, whisking all the time until the sauce becomes smooth and creamy. Do not let it boil. Remove from heat and season with salt and pepper Cut puff pastry rectangles in half horizontally. Put cooked asparagus on the bottom half of the pastry rectangles. Pour lemon butter sauce over each and top with the other half of pastry. ( I personally would sauce the plate with the lemon beurre blanc - place the pastry and asparagus on top of that and perhaps decorate with a little sauce (lemon peel.

ASPARAGUS IN A PUFF PASTRY DUVET

Steps:

• To make sauce: In a large skillet sautee 3T of butter and a large clove of garlic diced finely until golden. Add 3 tablespoons of flour to make roux and stir and cook for a minute or two. Whisk in 1 cup broth, and 1/2 cup white wine, and 1 tablespoon of fresh chopped tarragon, pinch of salt and some fresh ground pepper and a few gratings of fresh nutmeg. Stir into roux and reduce on high stirring constantly until nicely thickened add 1/2 C cream and continue to stir on lower temp, add zest and capers at end. Asparagus: Meanwhile take a pound of fresh asparagus and snap off the ends and line up on a foil lined cookie sheet. Sprinkle all with EVO and salt and pepper and toss. Broil on high broil for about 10 minutes until brown and fork tender. Watch carefully so they don't burn but should be brown to taste best. Remove and set aside. Squeeze half a lemon over them. Pastry: Sprinkle 2 sheets of defrosted frozen puff pastry with grated parmesean cheese and press gently into the surface. Prick sheets all over with a fork. Bake puff pastry according to directions on package. Remove and set aside. Putting it all together: Spread a little of cream sauce on top of one sheet of baked pastry and then line up asparagus and cover with remaining sauce. Top with other sheet of pastry. Garnish with lemon slices and tarragon branches. Slice and serve al fresco or warm.

ASPARAGUS AND MUSHROOM PUFF PASTRY PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.
• Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.
• Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
• Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.

ASPARAGUS PUFF PASTRY

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.Place the puff pastry on a baking sheet and let it thaw.Sprinkle the grated cheese evenly over the puff pastry sheet.Break the tough bottom off of each asparagus spear. Line up the asparagus spears next to each other on top of the cheese. Sprinkle with the salt, pepper and chives.Place the baking sheet in the oven and bake until golden brown, about 20-25 minutes.When you remove it from the oven it will deflate a bit as you slice it. Slice it into squares and serve.