Asparagus wrapped in puff pastry
You will love this simple appetizer idea. It comes together quickly and is something everyone will love!
Servings: 12 servings
- 1 sheet puff pastry, thawed My package came in a 2 pack. I took one sheet out, covered it in saran wrap and set in on the counter top for about 10 minutes. Depending on how warm your house is, you might need a little longer.
- 24 asparagus stalks wash and trim tops to about 3 inches. You can use the ends in stir fry or even scrambled eggs like I did.
- ½ cup leeks, thinly sliced
- 1 cup ricotta
- ½ cup parmesan, grated
- 1 egg
- ½ teaspoon salt
- ½ teaspoon basil
- ½ teaspoon oregano
- 1-2 tablespoons olive oil
- salt and pepper to taste
Preheat oven to 400 degrees.Line a sheet pan with parchment and set aside.With veggies washed and cut, begin prepping the puff pastry.Mine came folded, so I used the folds as a guide for the first cuts. Roll a little thinner first. I can't even tell you how much, just about half the size it is originally. Next cut on the 2 fold lines. Next cuts will be perpendicular to those, you are wanting to cut squares. I cut 3 cuts in that direction, you should wind up with 12 squares.Next, place ricotta, parmesan, egg, basil, oregano, and salt. Mix well.Now, in the center of each square put about 1-2 tablespoons of the ricotta mix. Lay 2 asparagus on square diagonally. Next lay on a few leeks. Fold one edge over, then the other. This is all shown on the post in detailed photos as this is really hard to describe.Place on parchment lined baking sheet. Continue process until all are finished. Brush lightly with olive oil. Sprinkle with salt and pepper.Place in oven and bake until pastry has "puffed" and is lightly golden brown. Remove from oven and serve immediately. You can reheat these, but they really are best served fresh. Now, sit back and enjoy. You deserve it!