Talk about easy.
And pretty. And tasty.
But yes- these were crazy easy to make. Actually it was more about heating up, not really about cooking.
Can we just talk for a minute about how Spring is finally here? The girls and I can go out without coats, the sun stays up for dinner, and we have the windows open all day. Ahhhh…
And the asparagus is in season. Yum.
Asparagus is one of my favorite vegetables.
How do you know you’re an adult? You have favorite vegetables.
Hello, reality check.
Anyways, it’s delicious either uncooked in salad or roasted in some simple olive oil, salt, pepper.
Which is how I did it this time around.
But first I rolled out some puff pasty and topped it with Dijon mustard and parmesan cheese.
Pretty sure you could make anything edible with those two ingredients.
Don’t skimp on the cheese, it’s the best part.
Then you cut the puff pastry and twirl it around the asparagus. Skinny spears work best for this recipe.
It doesn’t have to look perfect, it will be delicious either way.
Liberally top the pastry with beaten egg, and add more parmesan.
Easy enough for a weeknight side dish, fancy-looking for a holiday brunch.
Oh and roll-up any leftover pastry to make these excellent snacks—