Having asparagus in the crisper and puff pastry in the freezer is like a big sigh of relief. You’ve got this covered. You’ve got this well in hand. You’ve got this.
You’ve got appetizers or a light dinner ready go lickity splickity! And that my friends, is always a good day.
And it’s even better when you have some cooked bacon in the fridge, along with the cherry tomatoes, onions, and mustard.
Oh, and a random piece of gruyere for good measure that you’ve been saving for something special.
I’m trying to live my life like “Um, Launie. Today is special. Eat that gruyere. Enjoy that asparagus. Revel in a kiss of smoky bacon.”
So, with the sense of carpe diem in my heart, I made these for cocktails with Mom and Jedd the other night.
And they were fabulous.
So, if you have some asparagus, puff pastry, and a few other special ingredients kicking around in the fridge throw them together.
It’s a gift from yourself, to yourself.
Here are some of our other asparagus recipes you may enjoy!
Spicy Broccolini and Green Bean Frittata with Fresh Mozzarella
Asparagus Bacon and Tomato Bundles with Gruyere
- 1 piece puff pastry, thawed
- 1 tablespoon dijon mustard
- 1/2 bunch asparagus, trimmed
- 4 slices cooked bacon, crumbled
- 1/2 cup cherry tomatoes, quartered
- 2 tablespoons diced yellow onion
- 1/2 cup freshly grated gruyere
- 1 medium egg
- 1 tablespoon water
- Preheat oven to 425 degrees.
- Fit a quarter sheet pan with parchment.
- Using a pizza cutter, or a flouted pastry cutter, divide thepuff pastry into 4 pieces.
- Spread dijon over the puff pastry pieces.
- Going corner to corner, divide asparagus, bacon, tomatoes, onion, and gruyere between the puff pastry squares.
- Wrap 2 edges of the puff pastry around the asparagus, and press to seal.
- Wrap 2 edges of the puff pastry around the asparagus, andpress to seal.
- Brush the egg mixture on the bundles.
- Bake for 12-15 minutes, or until golden brown and the cheese has melted.
- Serve immediately.