Tender asparagus is wrapped in creamy goat cheese, tangy lemon, flavorful garlic and flaky puff pastry for an impressive Easter brunch side dish.
Calories: 55 kcal
sheet puff pastry
about 1/4 cup, goat cheese
about 1/2 kosher salt
or coarse sea salt
Preheat oven to 400 degrees.
Trim asparagus (see How to Cook Asparagus
Let puff pastry sheet thaw, and spread out.
Mix the goat cheese, lemon juice, and garlic. Spread evenly on the puff pastry sheet.
Slice the puff pastry into 12 strips. I find it easiest to use a pizza slicer.
Wrap each strip, goat cheese side in, around an asparagus spear, and place on a baking sheet.
Whisk the egg with a little bit of water, and brush some egg wash onto the top of each pastry wrapped asparagus. Sprinkle with a little lemon zest and salt.
Bake 15-17 minutes, until pastry is puffed and golden. Best served hot.
Approximate cost/serving: I save some money by not getting organic asparagus since they're not on the dirty dozen list. This ended up costing me about $4 for the 12, so about 33 cents a serving.
Vegetarian/Gluten Free: This is vegetarian, though not vegan due to the cheese and egg wash. You can brush the pastry with some milk in place of the egg wash if you'd like. If you'd like to make this gluten free, try making your own gluten free puff pastry.
Asparagus Puffs Recipe for Easter Brunch
Amount Per Serving (1 g)
Calories from Fat 33
% Daily Value*
Saturated Fat 2.03g13%
* Percent Daily Values are based on a 2000 calorie diet.