Asparagus Puff Pastry
Yield 8 Bundles
Prep Time 20 Minutes
Total Time 45 Minutes
- 2 sheets frozen puff pastry, thawed for 45-60 minutes at room temperature
- 1 bundle of asparagus, ends trimmed
- 1 Tbsp olive oil
- Salt and pepper, to taste
- 1 egg yolk
- 1 Tbsp milk
- One 8 oz wheel of brie, rind removed and cut into 8 equal pieces
- 8 thin slices of ham
- ½ cup mayonnaise
- 2 Tbsp dijon mustard
- 2 Tbsp Nate’s 100% Pure Honey
- 1 Tbsp lemon juice
- 1 tsp salt
- ¼ tsp pepper
Preheat your oven to 375°F. Line 2 baking sheets with parchment paper, then place one opened sheet of puff pastry on each pan.
Lightly roll each sheet to help press the seams together, then cut each puff pastry sheet into 4 squares.
Toss the trimmed asparagus in olive oil, then season with salt and pepper to taste. Whisk together the egg yolk and milk and set aside.
To assemble, spread one piece of brie over the middle of each puff pastry square, then top with a slice of ham. Place a few stalks of asparagus in the center.
Bring one of the corners of the pastry into the center, then cover with the other corner to create a little bundle. Brush a small amount of the egg wash mixture in between the folds to help hold them together.
Brush egg wash over each bundle, making sure they’re tightly sealed. Make sure the bundles are spaced apart on the baking sheet once assembled.
Bake for 20-25 minutes, or until puffed up and golden brown.
Whisk together the mayonnaise, dijon mustard, honey, lemon juice, salt and pepper. Drizzle over the bundles and enjoy!