Ingredients
- Puff Pastry: (1 sheet, about 14 ounces) – Provides the flaky, buttery base for the roll-ups. Thaw it according to package directions.
- Fresh Asparagus: (1 pound, about 24-30 spears) – The star of the dish, choose firm, bright green spears of similar thickness for even cooking. Trim the woody ends.
- Cream Cheese: (4 ounces, softened) – Adds a creamy, tangy filling that complements the asparagus. Use full-fat or reduced-fat depending on your preference.
- Parmesan Cheese: (1/2 cup, grated) – Provides a salty, nutty flavor and helps create a golden crust when baked. Freshly grated is always best for flavor.
- Garlic Powder: (1 teaspoon) – Enhances the savory flavor of the filling.
- Dried Italian Herbs: (1 teaspoon) – Adds an aromatic herbaceous note to the roll-ups. You can use a mix of oregano, basil, rosemary, and thyme.
- Egg: (1 large) – Used for an egg wash to give the pastry a beautiful golden-brown color and a slight sheen.
- Everything Bagel Seasoning: (Optional, for topping) – Adds a crunchy texture and extra flavor. Sesame seeds, poppy seeds, dried garlic, and dried onion create a savory and slightly salty topping.
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
- Prepare Asparagus: Wash the asparagus spears thoroughly under cold water. Snap off the woody ends of the asparagus. To do this, hold a spear near the base and bend it gently. It will naturally break at the point where the tender part begins. Discard the woody ends. If your asparagus spears are very thick, you might want to quickly blanch them for 2-3 minutes in boiling water and then immediately plunge them into ice water to stop the cooking process. This ensures they are tender-crisp after baking and not too tough. For thinner spears, blanching is usually not necessary. Pat the asparagus spears dry with paper towels. Excess moisture can make the puff pastry soggy.
- Prepare Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, garlic powder, and dried Italian herbs. Mix everything together until well combined and smooth. Ensure the cream cheese is properly softened so that it blends easily with the other ingredients. You can use a fork or a hand mixer for this step. Taste the filling and adjust seasonings if needed. A pinch of salt or black pepper can be added to enhance the flavor.
- Roll Out Puff Pastry: Lightly flour a clean work surface. Unfold the thawed puff pastry sheet onto the floured surface. If your puff pastry is very cold, let it sit at room temperature for a few minutes to become slightly more pliable, but not too soft, or it will be difficult to handle. Gently roll out the puff pastry sheet slightly to even it out and make it a little thinner. Aim for a rectangle approximately 12×14 inches. Be careful not to roll it too thin, or it may become too delicate and tear.
- Spread Cream Cheese Filling: Evenly spread the cream cheese mixture over the puff pastry sheet, leaving a small border of about ½ inch clear around the edges. This border helps to seal the roll-ups and prevents the filling from oozing out too much during baking. Spread the filling in a thin, even layer to ensure each roll-up gets a good amount of flavor.
- Cut Pastry into Strips: Using a pizza cutter or a sharp knife, cut the puff pastry sheet into strips. Cut lengthwise, about 1-inch wide. The number of strips will depend on the size of your pastry sheet. You should aim to get roughly 24-30 strips, depending on how wide you make them and the size of your asparagus spears.
- Assemble the Roll-Ups: Take one asparagus spear and place it at the end of a pastry strip. Starting from the end with the asparagus spear, roll up the pastry strip around the asparagus, slightly overlapping as you go. Ensure the asparagus tip is peeking out from one end of the roll-up. Place the assembled roll-up seam-side down on the prepared baking sheet. Repeat with the remaining asparagus spears and pastry strips. Space the roll-ups evenly on the baking sheet, leaving a little room between them so they can bake and crisp up properly.
- Prepare Egg Wash: In a small bowl, whisk together the egg with a tablespoon of water to create an egg wash. This will give the roll-ups a beautiful golden-brown color and a slight sheen.
- Brush with Egg Wash and Sprinkle with Seasoning: Brush the top of each asparagus roll-up with the egg wash using a pastry brush. Be sure to brush evenly for consistent color. If desired, sprinkle the tops of the roll-ups with everything bagel seasoning or just a sprinkle of extra Parmesan cheese. This adds extra flavor and texture.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and puffed up. The baking time may vary slightly depending on your oven. Keep an eye on them to prevent over-browning. The pastry should be cooked through and crispy, and the asparagus should be tender-crisp.
- Cool and Serve: Once baked, remove the baking sheet from the oven and let the asparagus roll-ups cool on the baking sheet for a few minutes before serving. This allows them to firm up slightly and makes them easier to handle. Serve warm. They are best enjoyed fresh from the oven when the pastry is at its flakiest and the filling is warm and creamy.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 15g