My Free Patterns

Friday, April 15, 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.


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.


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

  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. :)

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

  4. T;his looks good I would love it if you linked this recipe with

  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.

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

  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!!!

  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

  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!

  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.


I love comments almost more than chocolate. Now that is saying something.

Related Posts Plugin for WordPress, Blogger...