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Asparagus in puff pastry

Quick and tasty recipe for appetizer or aperitif

by Ada Parisi
5 min read
Asparagi in sfoglia

Asparagus in puff pastry, one of the simplest and best asparagus recipes ever, to prepare in 10 real minutes. Perfect as an appetizer or for the aperitif. These are basically raw asparagus, obviously peeled, wrapped in puff pastry and baked. A fast and light alternative to FRIED ASPARAGUS, that i still advise you to try because they're really delicious. I recommend to taste the asparagus wrapped in puff pastry with an accompanying sauce: I specially created a yogurt sauce, mustard, extra virgin olive oil, mint and lemon. A sour sauce, fresh, slightly spicy, which in my opinion is suitable to clean the mouth from the slight roughness of the puff pastry. But if you prefer you can also use a hot sauce or a simple mayonnaise.

Watch the recipe video

The recipe for asparagus in crust puff pastry is really simple, as you can see from the VIDEO RECIPE STEP BY STEP on my YouTube channel. For convenience, I suggest you use ready-made puff pastry. This way you will prepare your asparagus in the pastry really quickly. Among other things, i assure you that it is not at all necessary to blanch the asparagus. Puff pastry creates a kind of 'sauna'’ in which, thanks to the steam, the asparagus stems cook quickly while remaining consistent.

As for the tips, are so tender that a few minutes of cooking are more than enough, also because they should stay crispy. You can serve asparagus in puff pastry as an aperitif, as a Starter, but they are also a vegetarian single dish to accompany a fresh mixed salad or cooked vegetables.

Of course now asparagus is in season: I really like them and I use them a lot in this period, so I recommend you take a look at all my RECIPES WITH ASPARAGUS, starting with appetizers and first courses such as LINGUINE ASPARAGUS AND PRAWNS, up to the seconds of meat, fish or vegetarians such as BRUSCHETTA WITH SCRAMBLED EGGS AND ASPARAGUS. And above all, don't forget to take a look at the EASTER RECIPES WITH ASPARAGUS. And now I wish you good day!

Asparagus in puff pastry

Asparagi in sfoglia

ASPARAGUS IN PUFF PASTRY

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

a bunch of asparagus

a roll of puff pastry ready

an egg yolk

10 milliliters of whole milk

sesame and poppy seeds, to taste

extra virgin olive oil, to taste

  • FOR THE SAUCE

200 grams of Greek yogurt

25 milliliters of extra virgin olive oil

Salt, to taste

lemon juice, to taste

strong mustard, to taste

chopped mint, to taste

Procedure

Asparagus in puff pastry

Asparagus in puff pastry is very simple to prepare, as you can see from the VIDEO RECIPE STEP BY STEP on my YouTube channel: preheat the oven to 200 degrees static. Peel the asparagus also eliminating the final part of the stem: Remember that with the scraps you can make an asparagus broth to use, For example,, in a nice RISOTTO WITH ASPARAGUS AND GINGER. Wash the asparagus, dry them carefully.

Cut the puff pastry into strips, as you can see in the video recipe. Wrap each asparagus in the puff pastry, starting from the end and slightly overlapping the puff pastry strips. If a strip is not enough, you can add another one. Leave the tips out of the puff shell. Brush the tips with little extra virgin olive oil.

Lay the asparagus in puff pastry on a baking tray lined with baking paper. Mix the yolk with the whole milk and brush the puff pastry with the mixture, then sprinkle the surface with the sesame and poppy seeds or with the seeds you prefer.

Bake and cook for 8 minutes at 200 degrees static, then lower the temperature to 170 degrees and cook for another 5 minutes or until the puff pastry is swollen and golden.

While the asparagus in puff pastry cooks, prepare the sauce: put the yogurt and oil in a bowl and whisk with a whisk, mounting the mixture. Add the mustard away, the salt and lemon juice to your taste and complete with finely chopped mint.

Serve freshly baked asparagus with yoghurt sauce, and Bon Appetit!

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2 comments

Karen (Back Road Journal) 20 April 2022 - 19:13

So happy to have discovered your blog. I’ve pinned this recipe and can’t wait to prepare and serve to my guests.

Reply
Ada Parisi 21 April 2022 - 12:22

Thank you so much! Let me know and feel free to contact me for any questions about this and the others recipes. Have a nice day, ADA

Reply

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