asparagus Archives - Amanda is Hungry

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

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A fun spring/summer handheld appetizer that is perfect for any gathering.

Course Appetizer, Side Dish

Keyword asparagus, puff pastry

Prep Time 20

Cook Time 20

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

Summer is coming and that means there will be an abundance of vegetables in season! I just renewed my CSA (community supported agriculture) box for this summer and I cannot wait for the vegetables this season. Asparagus is in peak season right now so I’ve seen them on sale quite a bit in the grocery stores near me. I had some pie dough in the refrigerator from when I last made a whole bunch of dough, so I figured I would mix these together and out came a savory asparagus galette. A buttery crust with tender asparagus simply seasoned with some cheese – chef’s kiss!

Ingredients

Pie dough – Use my recipe or use your own! Do what makes you happy.

Asparagus – I used asparagus because I had quite a bit on hand since it was on sale, but I think this recipe would work with any other vegetable that is less “watery” like broccoli or Brussel sprouts.

Cheese – I used a fun pesto flavored Gouda that I got from Costco, but feel free to use any cheese you’d like! If you want to use plain gouda you could even mix it with a little bit of pesto. Asparagus takes up flavor of whatever else it’s with, so you could make an asparagus galette with something sharper like cheddar or even pepper jack.

Savory Asparagus Galette

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A savory pie full of tender veggies with a buttery crust. Have it as an appetizer, the main dish with a side salad, or along side something else!

Course Appetizer, Main Course, Side Dish

Keyword asparagus, savory galette, savory pie

Cook Time 30

Ingredients

1 pie crust
1 lb asparagus
1/2 cup gouda
1/4 cup cottage cheese
salt
pepper
1 tbsp sun-dried tomatoes optional

Instructions

Wash and trim your asparagus. I like to trim mine by just breaking off the ends. This ensures that you get all of the tough part of the asparagus off. If you just cut off the ends, you're likely to still have the tough part still on the stalk.
Cut pieces of asparagus into various sizes so that there will still be a variety of texture in the pie. Larger pieces will have more of a bite while smaller pieces will be more tender.
Toss asparagus pieces in a sprinkle of salt and pepper. Leave aside.
Roll out pie crust to fit your pie dish or cast iron OR if you're making it just on a sheet tray, make it whatever size you like. Ensure there is extra overhang to fold over to make it into a galette.
Mix together the cottage cheese and gouda and spread into the base of the crust.
If any water has released from the asparagus, drain and pat dry. Add asparagus into an even layer into the galette.
Optional, top with sun-dried tomatoes.
Fold edges of crust over the rest of the galette and brush with egg wash for a shine.
Bake at 400F for about 30 minutes until golden brown, if asparagus is browning too quickly, tent just the center of the galette with some foil.

Pie Crust

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An easy pie crust that comes together in a food processor.

Keyword pie, pie crust

Servings 1 crust

Equipment

1 food processor

Ingredients

1 1/4 cup flour
1/2 tsp salt
1 stick cold butter
3 tbsp cold water
turbinado sugar/demerara sugar for sprinkling

Instructions

Make the pie crust first. In a food processor, add flour, salt, and cubed butter.
Pulse ~20 seconds until mixture is mealy.
Add water and continue blending until dough comes together in a chunk. Refrigerate dough while you mix the filling.

Here’s a sweet galette: Peach Galette

Want another vegetable side? Honey Balsamic Roasted Brussels Sprouts