Asparagus and Gruyere Puff Pastry Bundles
This recipe is easily halved. The amount of sheet pans used for this recipe will be dependent upon their size. For easiest eating, use a fork and knife. However, if you would like this to be more of a handheld bite, cut the asparagus into bite-sized pieces before placing onto the pastry dough. If you would like different cheeses, mozzarella and parmesan would also work!
- prayable canola oil
- 2 tsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp black pepper
- 1 1/2 tsp kosher salt, divided (plus more for topping)
- 1/4 cup melted unsalted butter
- 1 pound asparagus, woody ends trimmed and removed
- Gruyere cheese, grated
- Swiss Emmental, grated
- fresh chives, chopped (optional)
- 1 package puff pastry, with two sheets of dough, thawed
- Heat the oven to 400 degrees F. Line one to two rimmed sheet pans with foil. Place a cooling rack on top of each sheet pan and spray the cooling rack with canola oil. Set aside.
- In a large bowl, combine the vinegar, oil, pepper and salt. Set aside. Cut the asparagus in half and place in the bowl with the oil and vinegar. Stir to thoroughly coat the asparagus.
- Remove the puff pastry dough and place on a floured work surface. Using a pizza cutter or knife, create 12 rectangles or squares. Add a sprinkling of additional salt and pepper on top of each rectangle. Place six to eight asparagus in the center of each rectangle (this will vary depending upon the size of the asparagus and the puff pastry rectangle). Add grated gruyere and Swiss cheese on top of the asparagus. Top with chopped chives.
- Brush the exterior rim of the puff pastry with the melted butter. Sprinkle each bundle with a pinch of kosher salt. Place the bundles on the cooling rack. Place into the oven and bake for 25 to 30 minutes, or until golden brown. Remove from the oven and while still hot, brush the top and sides of the bundles with the leftover melted butter. Serve immediately.