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Sweet & Savory Asparagus in Pastry
Who can resist the East End’s gorgeous, delicious local asparagus? They are here! Here’s a way to make them the star of your Sunday brunch, or any meal! Recipe credits to half baked Harvest.
1 bunch asparagus, ends trimmed
1 tbsp. extra virgin olive oil
Kosher salt and pepper
2 sheets frozen puff pastry, thawed
1/2 lb. brie, cut into 8 slices (flat)
A sweet and spicy chutney of your choice, i.e. spicy plum, plum-currant-ginger (you get the idea!)
1 egg, beaten
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Toss the asparagus with olive oil, salt and pepper and set aside.
Roll the pastry sheets out on a floured surface and cut into 8 squares. Setting the pasty as a diamond, place a piece of brie on each square, a handful of asparagus, and a dollop of chutney.
Take the two side points of the diamond and wrap up and over the middle section of the asparagus and press, holding the ingredients together. The tops and bottoms of the asparagus will be exposed, while the pasty will cover the center. Transfer to the prepared baking sheet; repeat until you have prepared 8 “packages.”
Brush each pastry with egg. Bake 20-25 minutes or until golden brown.
Serve warm.
half baked Harvest recommends serving the pastries drizzled with thyme honey and crushed red pepper. If you choose to add, combine 1/4 cup honey, 2 tablespoons salted butter, 1 tablespoon fresh thyme leaves in a saucepan over low heat. Drizzle over the pastries before serving, and sprinkle sparingly with crushed red pepper (using a pinch for all 8!).
Serves 8
