I have never cooked asparagus in my life.
I’ve decorated with it.
I’ve covered vases with asparagus spears and made asparagus arrangements and tucked nests inside asparagus and filled mantels of milk glass containers with asparagus in the spring.
It’s my go-to vegetable.
But cooked it?
In an oven?
I was actually trying to remember if I had even eaten it before. I’m sure I have….in a fancy restaurant where they are heavy on the swirled sauce designs on the plates and light on the actual food. You know….those places where you leave hungry and then go home and eat ice cream.
That’s what I’ve always thought of asparagus.
I’m not even sure why I chose this exact moment of my life to begin my asparagus journey.
But I’m so happy that I did and just in case you are only decorating with asparagus, too….let me be the first to tell you….it is absolutely delicious.
And when you wrap it in puffed pastry with parmesan cheese and sprinkle it with sea salt and dip it in balsamic vinegar sauce?
You’ll never wrap it around a vase again. 🙂
Pastry Wrapped Asparagus
inspired by this recipe from Country Living
1 box (2 sheets) puffed pastry thawed
1 cup grated parmesan cheese
20 asparagus spears
coarse sea salt to taste (I used Morton’s)
3/4 cups balsamic vinegar
1 tablespoon sugar
Step 1: Pre-heat oven to 400 degrees and line a cookie sheet with parchment paper.
Step 2: Remove packaging from asparagus and wash thoroughly and set aside to dry on a paper towel.
Step 3: On a floured work surface, unfold pastry and cut into thirds as shown.
Step 4: Roll each of the three sheets into a long tube as shown.
Step 5: Cut each of the tubes into four equal sections.
Step 6: Unroll pastry and place one asparagus spear in the center of the pastry square as shown.
Add sprinkling of parmesan cheese.
Step 7: Roll pastry around asparagus spear.
Brush water on the pastry flap and pinch close.
Place wrapped asparagus onto parchment paper.
Repeat for the remaining sections of the puffed pastry rolls.
Brush tops of pastry with water and sprinkle with sea salt.
Insert into oven and cook for 15-18 minutes until golden brown.
Step 8: Make a balsamic dipping sauce by combining vinegar, sugar and bay leaf in a skillet on the stove over medium-high heat.
Bring to a gentle boil and cook until liquid is reduced to 1/2 cup (12 to 15 minutes).
Strain sauce to remove herbs.
Serve with warm pastry wrapped asparagus spears.
I can tell this whole cooking instead of decorating vegetable thing is going to be totally life-changing. 🙂
PS Looking for a little more recipe inspiration? Be sure to check out my recipe page.