Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ASPARAGUS EN CROUTE

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Cooking time: 15 minutes
Totaltime: 30 minutes

Ingredients

  • 1 pound puff pastry sheet, thawed
    1/2 pound Swiss cheese
    4 tablespoons Dijon mustard
    12 asparagus spears, cooked crisp
    1 egg, beaten

Preparation

  • Preheat oven to 375 degrees.
    Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
    Cut cheese into fingers about the size of asparagus spears.
    Spread each pastry dough evenly with mustard.
    Lay an asparagus spear and a strip of cheese on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
    Bake for 12 to 15 minutes, or until pastry is brown and cheese is melted
Have you tried the recipe?

Asparagus en croûte

Add Comment

* Required information
1000
Enter the last letter of the word satellite.

Comments (1)

Gravatar
New
John Young(Citrus Heights, California, US)says...

Asparagus en croute is not as simple as it sounds. My first attempt was with "fresh" asparagus from Walmart - maybe not fresh after all. My second attempt was with Birdseye Frozen Asparagus Spears (how can you go wrong with fresh frozen??). I wanted party snacks about 2" long so each guest would take two - four bites to consume. In both cases, the taste was great but the asparagus would not break on my bite and I would end up with an entire spear pulled out and dangling down to my chin - not a great come-on effect at a social gathering! In both cases, the pastry (egg-washed) was placed in a 380 deg F oven for 20 minutes, egg washed again, and given an additional 10 minutes for browning. BTW - there was a slice of prosciutto, some garlic and pepper in each wrap. What's wrong? Cooking time? Cooking temperature?

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook