My Free Patterns

Saturday, April 16, 2011

Asparagus = Spring


For me, spring-time is heralded by the appearance of asparagus.  You can only get British grown asparagus for a few weeks, and you have to act fast!  I called them "little trees" when I was a child, and refused to eat them.  It is sad to think of all those years I wasn't enjoying this crunchy green goodness.  In fact, I don't think I really appreciated them until we bought a property that had a big patch already established.  As I'm not one to waste, I had to put them to good use.  Now I can't get enough! 


2 cups water
24 fresh asparagus spears (about 1 pound), trimmed
1 package (8 ounces/250g) reduced-fat cream cheese
1/2 teaspoon salt
1 package (17-1/4 ounces) frozen puff pastry dough, thawed
1 egg, whisked
Bacon, cooked and diced (optional).  I used about 4 small rashers.

Directions


In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. 
Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside. 


Unfold the dough on a lightly floured surface. Mine came as a brick, which I cut in 1/2 width-wise and rolled each out separately. I skipped the second next step.  If your dough didn't come as a brick you will probably roll it out and then cut it in 1/2, so you have two rectangles. 


For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange a row of 1/2 the asparagus spears lengthwise in a single layer over cream cheese. Sprinkle with chopped bacon, if using.
Sorry about this poor picture, but you get the idea

Brush edges of dough with some of the egg; fold dough over filling and press edges together to seal. I used a fork to seal the edge.  Cover and refrigerate for 1 hour. 

If making for appetisers or finger food, cut width-wise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg wash. Bake at 425° for 8-12 minutes or until golden. Serve warm. Yield: 28 servings.
I didn't cut these into appetiser size portions as I was serving them as a meal.  I just cut each folded rectangle into eight pieces (the left overs will be perfect for a picnic tomorrow if the weather cooperates).  The kids loved brushing on the egg wash.  I served these up next to a big bowl of broccoli soup and it was a great meal.

10 comments:

  1. I am definietly bookmaking this! It looks so yummy & it one of the veg. my girls actually love :) Thanks!!

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  2. Ohh I love asparagus and this looks so good and not too hard for me to put together. Thanks for sharing this, I am going to make this as soon as I find nice looking asparagus in the store. :)

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  3. Yum! I've been looking for great asparagus recipes I can't wait to try this one out.

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  4. T;his looks good I would love it if you linked this recipe with me@www.scrapaddict4sure.com)

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  5. My boyfriend will love this and I can leave the bacon out of mine so I can enjoy it too. Thanks for sharing this great recipe.

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  6. I have got to make this. It looks fabulous!

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  7. I can't wait till the asparagus around us is ready to be picked. Just stopping by from Made from Scratch Tuesday and I wanted to invite you to my Iron Chef Challenge the themed ingredient this month is baking powder. Link up a recipe and you'll have a chance to win a prize. Hope you can join in the fun!!!

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  8. Yum! How lucky that you moved to a place with asparigus already there, I so want to grow some as soon as we get to a permanent home

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  9. What a great idea!! I was going to plant asparagus in my garden until I reads they take 2-3 years to come up...Ill buy it at the store instead!! :)
    his would be perfect for my Foodie Friday linky party - stop by this week and link up!

    If you have a sec, feel free to pop over now to enter my GIVEAWAY!

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  10. What an interesting use of asparagus! I'll have to try it...

    Great post and thanks for sharing at the hearth and soul hop.

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