Asparagus in Puff Pastry | Kevin Is Cooking
My recipe for asparagus in puff pastry features salty prosciutto, tangy Dijon mustard, gooey cheese, and tender asparagus wrapped in a flaky golden pastry dough. This appetizer has an elegant appearance but is actually so easy to make!
There’s nothing better than an appetizer that’s not only eye-catching, but also simple to make. My asparagus in puff pastry recipe checks these two boxes and is just as tasty as it looks!
I love how this one brings together so many different flavors and textures. From the melty cheese to the buttery asparagus itself, it has everything you need for a satisfying bite.
My favorite ingredient in this appetizer is the puff pastry. Used in my recipes for brie puff pastry bites, turkey pot pie, and bacon puff pastry cheese twists, this pastry dough is extremely versatile and easy to work with. It forms a crispy outer shell while also maintaining its light and delicate touch.
Whenever I serve asparagus wrapped in puff pastry, it’s one of the first things to go from the table. It’s the perfect handheld appetizer, and everyone can’t get enough of it!
Trimming the asparagus
Hold each piece of asparagus in both hands and gently bend it in the middle. Wherever it snaps is where the woody part starts and is not the best to eat, you want the other half with the tender tip. Save the tougher pieces for soup stock or discard.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Puff Pastry: This simple pastry dough provides a delightful outer coating. The interior stays tender while the outside turns flaky and golden.
- Asparagus: Use fresh stalks to make asparagus in puff pastry. They should be firm with a vibrant green color and be able to stand up straight. Check that the tips are firm and compact too.
- Cheese: I love the creamy, nutty flavor of Gouda or the rich, complex taste of Gruyère. Pick your favorite!
- Dijon Mustard: Infuses a tangy and savory flavor into the base of each puff pastry. Stone-ground or brown mustard is the best substitute, though the texture will be a bit grainier.
- Prosciutto: Thinner and more delicate than bacon, this still adds plenty of salty, savory flavor to the dish.
- Egg: To make a simple egg wash. Brushing a thin layer of beaten egg over each pastry gives it a shiny, golden appearance once baked.
How to Make Asparagus in Puff Pastry
- Preheat Oven. While the oven preheats to 425 degrees F, shred the cheese and line a sheet pan with parchment paper
- Prepare Asparagus. Remove the tough, woody part of each stalk and discard. Toss the tender parts in olive oil, salt, and pepper.
- Roll Pastry Dough. On a lightly floured surface, roll the pastry out until it is double the original size. Then, trim the edges until even.
- Cut & Fill Pastry. Cut the pastry into 6 rectangles and brush Dijon mustard on the center of each piece. Next, lay down folded prosciutto, followed by 3 to 4 asparagus stalks and 2 tablespoons of cheese.
- Wrap Puff Pastry. Lift the two opposite corners of each pastry square, wrapping them around the asparagus and tucking one end under each.
- Brush With Egg Wash. Place each pastry seam side down on the baking sheet, then brush with the beaten egg.
- Bake & Serve. Bake for 12 to 14 minutes until golden. Serve your asparagus wrapped in puff pastry immediately and enjoy!
- Baking Sheet: Line with parchment or a silpat mat to prevent sticking (and for easy cleanup).
- Rolling Pin: Used to roll the dough into a thin, even layer, this is a must-have for asparagus in puff pastry.
- Pastry Wheel: The easiest way to trim the dough edges, though a pizza wheel works in a pinch. If you don’t have either, use a sharp knife.
- Silicone Brush: Makes it easy to brush the egg wash on top of each pastry.
Serving Suggestions
I love pairing this asparagus in puff pastry recipe with hearty protein dishes like roasted chicken, baked salmon, or turkey breast! It’s also delicious with comforting soups, like my salmon chowder or lobster bisque, and adds a different texture to the meal.
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Frequently Asked Questions
Generally speaking, you want to remove about an inch from the bottom of each stalk. The easiest way to separate the tough part from the tender is by gently bending each piece of asparagus. It will snap right around where the tender part begins. You only need the tender part for this asparagus puff pastry recipe, but you can save the tough ends for stock or soup if you’d like!
Nope! Cooking your asparagus beforehand is not necessary, as it will tenderize and soften when baked at a high temperature in the oven. In fact, pre-cooking the asparagus will cause it to become mushy and stringy.
Yes. Thawing the puff pastry makes the dough easy to roll out and fold. Keep in mind that you don’t want it to be too soft when you are filling and assembling asparagus in puff pastry. For best results, thaw the puff pastry in the refrigerator and keep it chilled before you start to roll it out.
Spice Blends for Sale
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Preheat oven to 425°F. Line a sheet pan a silicon mat or parchment paper. Shred the cheese.
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Hold each piece of asparagus in both hands and gently bend it in the middle. Wherever it snaps is where the woody part starts and is not the best to eat, you want the other half with the tender tip. Save the tougher pieces for soup stock or discard. Toss the asparagus in olive oil, salt and pepper.
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On a lightly floured surface, roll the puff pastry out to a large rectangle until doubled in size and trim off edges to square off.
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Cut into 6 rectangles and brush 1/2 teaspoon of dijon mustard on center of each piece of puff pastry.
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Place a folded slice of prosciutto on top of the square. Top with 3-4 stalks of asparagus and 2 tablespoons of cheese.
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Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and tuck one end under package. Place seam side down on prepared baking sheet. Brush each with the beaten egg.
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Bake until golden, about 12-14 minutes. Serve immediately.
Calories: 350kcal | Carbohydrates: 21g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 368mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
