Best 5 Asparagus In Puff Pastry Recipes

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Asparagus in puff pastry is a classic spring dish that is both elegant and delicious. The asparagus is wrapped in a flaky puff pastry and baked until golden brown. This dish can be served as an appetizer, main course, or side dish.

This article provides three different recipes for asparagus in puff pastry. The first recipe is for a classic asparagus bundle, where the asparagus spears are wrapped individually in puff pastry. The second recipe is for an asparagus tart, which is made with a puff pastry crust and filled with asparagus, cheese, and eggs. The third recipe is for an asparagus and goat cheese strudel, which is made with a puff pastry dough that is filled with asparagus, goat cheese, and herbs.

All three of these recipes are easy to follow and can be made with just a few simple ingredients. They are perfect for a special occasion or a weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS PASTRY PUFFS



Asparagus Pastry Puffs image

When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. -Cindy Jamieson, Tonawanda, New York

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
4 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1 tablespoon stone-ground mustard
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
2 tablespoons water

Steps:

  • Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections., Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops., Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein.

ASPARAGUS IN PUFF PASTRY



Asparagus in Puff Pastry image

This is one of my all-time favorite appetizers. Fast and easy, the golden bites are always a huge hit. I make and freeze batches of them during asparagus season for dinner parties throughout the year. -Dianne Werdegar of Naperville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 28 servings.

Number Of Ingredients 6

2 cups water
24 fresh asparagus spears (about 1 pound), trimmed
1 package (8 ounces) reduced-fat cream cheese
1/2 teaspoon salt
1 package (17-1/4 ounces) frozen puff pastry dough, thawed
1/4 cup egg substitute

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.

Nutrition Facts : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS PUFF RING



Asparagus Puff Ring image

Every spring when I make this family-favorite entree. I'm struck by how impressive it looks. Ham and asparagus in a creamy sauce are pile high in a cheesy cream puff shell. It's delicious and deceivingly simple to prepare! -Shirley De Lange, Byron Center, Michigan

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 17

3/4 cup water
6 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
1/4 cup grated Parmesan cheese, divided
FILLING:
1 pound fresh asparagus, cut into 1-inch pieces
1/4 cup diced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1/2 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
2 cups diced fully cooked ham

Steps:

  • In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tablespoons Parmesan cheese. , Using 1/4 cupfuls of dough, form a ring around the sides of a greased 10-in. quiche pan or pie plate (mounds should touch). Top with the remaining cheese. Bake at 400° for 35 minutes., Meanwhile, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain. , In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; add cheeses and stir until melted. , Stir in ham and asparagus; spoon into ring. Serve immediately.

Nutrition Facts : Calories 427 calories, Fat 28g fat (15g saturated fat), Cholesterol 192mg cholesterol, Sodium 1324mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY



Asparagus, Herb and Goat Cheese Puff Pastry image

Provided by Valerie Bertinelli

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

8 ounces fresh goat cheese
1/2 cup ricotta
3 large eggs
1/2 cup freshly grated Parmesan
1/3 cup roughly chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound thick-stem asparagus, trimmed
1 tablespoon extra-virgin olive oil
One 8-ounce sheet puff pastry, thawed
All-purpose flour, for dusting

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

PROSCIUTTO ASPARAGUS PUFF PASTRY BUNDLES



Prosciutto Asparagus Puff Pastry Bundles image

Very easy and elegant appetizer or also for brunch. Make this when you can find the very thin asparagus spears.

Provided by Chef PotPie

Categories     Brunch

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

12 -16 ounces thin asparagus, ends trimmed
1 tablespoon extra virgin olive oil
1 sheet frozen puff pastry, thawed
4 ounces gruyere cheese, shredded
6 slices prosciutto
1 egg, beaten

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.

Nutrition Facts : Calories 348.2, Fat 24.9, SaturatedFat 8.1, Cholesterol 51.8, Sodium 185.4, Carbohydrate 20.9, Fiber 1.8, Sugar 1.1, Protein 11.1

Tips:

  • Choose thin and uniform asparagus spears for even cooking.
  • Blanch the asparagus briefly to preserve its vibrant green color and crisp texture.
  • Trim the asparagus spears to a uniform length, about 6-8 inches, before wrapping them in puff pastry.
  • Season the asparagus with salt and pepper, or other desired herbs and spices, before wrapping.
  • Use a sharp knife to score the puff pastry before baking, allowing steam to escape and creating a flaky crust.
  • Brush the puff pastry with egg wash before baking for a golden brown finish.
  • Serve the asparagus in puff pastry warm, with a dipping sauce or garnish of your choice.

Conclusion:

Asparagus in puff pastry is a versatile and delicious appetizer or side dish that can be enjoyed for brunch, lunch, or dinner. With its simple yet elegant presentation and combination of flavors and textures, this dish is sure to impress your guests. The flaky puff pastry pairs perfectly with the tender asparagus, creating a delightful culinary experience. Whether you choose to serve it as an individual appetizer or as a main course, asparagus in puff pastry is a dish that is both visually appealing and satisfying to the palate. Experiment with different fillings and toppings to create your own unique variations of this classic recipe.

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