Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asparagus with Puff Pastry piled on each other on a round black plate on a white backdrop

Asparagus with Puff Pastry

  • Author: Bianca
  • Prep Time: 10
  • Cook Time: 20-25
  • Total Time: 42 minute
  • Yield: 4 bundles 1x
  • Category: Appetizer, Breakfast, Lunch & Dinner, Side Dish, Snack, Snacks
  • Method: Oven
  • Diet: Vegan

Description

These Asparagus with Puff Pastry Bundles are baked in the oven until golden brown and make an easy and delicious snack, appetizer, side dish, or savory brunch recipe.


Ingredients

Scale

Puff Pastry Bundles

  • 1 sheet of puff pastry at room temperature
  • 1 bunch of asparagus, about 12 spears, ends trimmed
  • 2 tablespoons olive oil*
  • 45 garlic cloves, finely minced
  • 2 slices vegan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • juice of ½ lemon
  • 3 heaping tablespoons of whole grain mustard
  • 1 tablespoon maple syrup

To Brush (vegan egg wash)

  • 1/2 teaspoon maple syrup
  • 1/2 tablespoon oat milk

To Garnish (optional)


Instructions

See step-by-step photos above.

Preheat the oven to 180° C/ 356° F. Line a baking sheet with parchment paper. Wash and trim the ends of the asparagus.

Brush the asparagus with lemon juice, olive oil, salt, garlic, and black pepper. Cut vegan cheese slices in half – so you have 4 thin slices in total.

In a small bowl, mix the whole grain mustard with the maple syrup.

Roll the pastry sheet out on a floured surface and use a pizza cutter to cut it into 6 or 8 squares (depending on size).

Spread 1-2 teaspoons of the mustard maple mixture over the middles of the pastry squares.

Layer the asparagus over the mustard, about 3-4 spears per bundle (depending on size). Place a slice of cheese over the asparagus.

Take 2 corners of the pastry, wrap them up and over the asparagus, and press to seal. Repeat with the remaining squares, then arrange them on the prepared baking sheet, leaving space between each bundle.

Combine oat milk and maple syrup to make ”vegan egg wash” and brush each bundle with this. Sprinkle the white and black sesame seeds with salt over each bundle.

Transfer to the oven and bake for 20-25 minutes or until puffed and golden brown. Sprinkle with more salt or extra mustard if desired, and serve immediately.


Notes

Puff pastry tips
When the puff pastry is too cold, it can easily tear, and when it’s too warm, it can become sticky, and it will not puff that beautifully in the oven. The best way to work with puff pastry is to take it from the fridge 5 minutes before you need it and work relatively fast when assembling these bundles. 

If you use frozen puff pastry, thaw it to fridge temperature but not room temperature. 

Cheese
If you don’t want to use store-bought cheese, feel free to use a homemade vegan cheese spread, homemade hummus, or homemade pesto. A thin slice of smoked tofu is also a delicious alternative.

Leftovers
Leftover baked puff pastry bundles can be kept in an airtight container in the fridge for up to 3 days. To reheat, place the bundles in the oven at 180° C/ 356° F for about 10 minutes or until well heated. 

Low salt
To make this recipe low-salt, omit the salt in the topping.

Oil-free
Without olive oil, the asparagus will be less crispy, but the recipe will still be delicious. For the oil-free version, omit the olive oil in the mixture for the asparagus and use a dark balsamic instead.

Please read the above post for further information about this recipe.

Keywords: asparagus, puff pastry, bundles, snack, side, appetizer, brunch, breakfast