A few quick steps leave you with an elegant entrée you’ll be proud to serve at any party. Pass these around during a cocktail hour, serve them as a snack before dinner, or make them for New Year’s Eve. This simple recipe takes 30 minutes or less to whip up.
prep time: 15 minutes
cook time: 12 – 15 minutes
total time: 30 minutes
Ingredients for the Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons milk
- ½ teaspoon black pepper
- zest of ½ a lemon
- juice of ½ lemon
Ingredients for Asparagus:
- 20 medium to large asparagus stalks
- 1 box (2 sheets) frozen puff pastry, thawed
- cooking spray
Step 1: Preheat oven to80 degrees. Spray a baking sheet with cooking spray and set aside.
Step 2: In a small bowl whisk together mayonnaise, milk, lemon juice, lemon zest, and black pepper. Your dipping sauce is done! Place in the refrigerator until ready to serve.
Step 3: Start to trim the asparagus. To do this, simply grasp one stalk of asparagus in the middle of the stem in one hand and grab the bottom of the stalk in the other hand, and give it a snap. The asparagus will naturally break where the tough stalk meets the tender part of the spear.
Step 4: Use that snapped asparagus as a guide to cut the rest of the stalks with a knife.
Step 5: Place each sheet of puffed pastry onto a lightly floured flat surface and prick with a fork all over. Cut each the puff pastry into ¼ – ½ inch strips.
Step 6: Wrap each puff pastry strip around a stalk of asparagus and place onto prepared baking sheet. Spray asparagus with cooking spray and bake in the oven until golden, about 12 – 15 minutes.
Step 7: Serve alongside dipping sauce.
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