Asparagus & gruyere puff pastry bundles
asparagus & gruyere puff pastry bundles. They are so good, especially right out of the oven. These make a fantastic lunch or a pretty side dish for Easter or Passover.
XO, km
THE DISH:
Asparagus & gruyere puff pastry bundles | makes 6 bundles
THE STUFF:
1 sheet frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 bunch thin asparagus, trimmed
EVOO
Kosher S+P
1/2 cup grated gruyere cheese
1 egg, beaten with 1 teaspoon water
THE HOW-TO:
Preheat the oven to 400°F. Line a baking sheet with a Silat or parchment paper.
On a floured work surface, roll out the puff pastry just a bit and then cut it into 6 equal rectangles. Brush each rectangle with Dijon mustard. Drizzle the asparagus with EVOO and season with salt and pepper. Place 4-5 spears onto each rectangle, at a diagonal. Sprinkle the cheese over the asparagus.
Fold over the two sides of the bundles so the tips and ends of the asparagus are peaking out of the top and bottom. Brush each bundle with the egg wash and then place the bundles on the prepared baking sheet.
Transfer to the oven and bake until golden brown, 15-18 minutes. Serve at once.