30 spears of asparagus (ends trimmed and cut into 2 inch pieces on the bias
Flaky Sea salt (to taste)
Coarsely ground black pepper (to taste)
Dijon Beurre-Blanc Sauce-
1/4 cup dry white wine
3 Tbs White wine vinegar
2tsp Dijon Mustard
1/2 Shallot (peeled, finely minced)
1 stick unsalted butter (chilled, cut into cubes)
Kosher salt and black pepper to taste
Instructions
Preheat oven to 400 degrees. Line two baking sheets with parchment
paper.
In a small bowl, add egg and water and whisk to combine.
In another bowl add lemon zest, Parmigiano and thyme. Stir to
combine.
On a floured surface, working with one sheet at a time, unfold pastry.
Using a floured rolling pin, gently roll pastry to a 10x5 rectangle. Cut
into five 15x2 inch strips. Then cut the strips into thirds. Resulting in
15 2x2 squares. Repeat with second sheet of puff pastry
Sprinkle each strip of pastry with 1 Tbs of Gruyere and place
asparagus in center. Wrap strip around asparagus, taking care to
leave no gaps. Gently press edges together to seal.Place seam side
down on baking sheet. Repeat with remaining asparagus.Brush tops
with egg wash, sprinkle with lemon zest mixture and season with
flaky salt and pepper. Bake until golden brown about 15-18 minutes.
Sauce- in a medium sauce pan, add wine, white wine vinegar, mustard
and shallots. Stir to combine. Bring to a boil. Lower heat and simmer
and reduce by half, about 2 minutes.Further reduce heat to low and
then add butter by continuously whisking the liquid and adding one
cube at a time. Wait to add the next cube until the previous one
added has fully melted. Remove from heat and add salt and pepper.
Serve alongside asparagus.
Serving
Suggestions
Make ahead of time and freeze
Originally Submitted
11/9/2017
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