It’s still a little rainy in Washington and Arizona has already jumped into the upper 90s for summer, so if I average the weather in both places, can we call it spring? Spring leads to summers of outdoor parties and gatherings. I love a snacky handheld that can hold up outside! Asparagus season is peaking so this is the perfect time for this asparagus twists. They’re so fun and fancy looking that people will think you spent a lot more time cooking than you actually did.
Ingredients:
Asparagus – pick a bunch of asparagus that is more “mid-sized”. Larger asparagus may not fully cook through and thinner asparagus will shrivel up into nothing.
Puff pastry – store bought, please! who has time for lamination?
Seasoning sprinkle – this one is parmesan & pepper, but feel free to mix up the flavor variations to maybe lemon & butter, italian seasoning, onion & red pepper flakes, or goat cheese & chive.
Asparagus Puff Pastry Twists
Ingredients
- 1 pound asparagus
- 1 sheet puff pastry thawed
- 1 tbsp milk
- 2 tbsp Parmesan
- 1 tbsp black pepper
Instructions
- The evening before, put your puff pastry into the refrigerator to thaw overnight.
- Wash & break the hard ends off the asparagus pieces.
- Using a knife or pizza cutter, cut the puff pastry into long strips that are about the same width as the pieces of asparagus.
- Holding the base of the asparagus, squish one end of the puff pastry around the base of the asparagus and wrap the remaining piece of the puff pastry up the stalk of the asparagus. Don't worry about wrapping too tightly, as the puff pastry will be entwined into the asparagus when it bakes.
- Ensure that the pieces of puff pastry aren't touching on the baking sheet.
- Brush milk over puff pastry pieces to help with browning.
- Bake for 20 minutes at 400F.
- Remove from the oven after baking, and immediately sprinkle Parmesan and black pepper on each piece.
- Serve after briefly cooling or at room temp!
More asparagus? Have some Savory Asparagus Galette
Need to bring a dessert? Make some Chocolate Chip Walnut Cookies