“Mom, these asparagus thingies are really good. But I think they’d be even better if the entire piece of asparagus was covered, and not just the middle bits.”
The fact that Jackson used the words “asparagus” and “good” in the same sentence is a total parenting win as far as I’m concerned. It only took six springs of positive encouragement, bribes, gagging, puréed soups, creamy cheese sauce toppings, and several other attempts at getting the kids to enjoy my favourite vegetable of the season, and in the end it was the puff pastry blanket that sold one of them on the flavour benefits of this tender delicacy.
The lesson learned here is that the old saying is true: If at first you don’t succeed, try and try again. The kids will come around eventually.
- 1 sheet puff pastry
- Flour for work surface
- 1/2 cup grated parmesan cheese
- 12 asparagus spears, woody ends trimmed
- 2 tablespoons grainy or plain Dijon mustard
- 1 teaspoon flaky sea salt, such as Maldon
Preheat the oven to 400 degress and line a rimmed baking sheet with parchment paper. Set aside.
Cut the puff pastry into 12 equal pieces. Lightly dust your work surface and roll each piece of pastry into a rectangle, about 2 1/2" x 5". Sprinkle each strip with parmesan cheese and centre an asparagus spear on top.
Roll the asparagus up in the pastry strip. Dampen the pastry with water along the seam and press to seal. Place the pastry-wrapped asparagus seam side down on the baking sheet, spacing 2" apart.
Lightly brush the tops of the pastry with mustard and sprinkle each with some of the sea salt. Bake for 15-17 minutes, or until golden brown.