Asparagus Cheese and Bacon Bundles
Puff Pastry lined with Butter and Maple Syrup then stuffed with pencil thin Asparagus, Bacon and Gruyere Cheese
Equipment
- 1 Saute Pan to cook Bacon according to directions
- 1 Baking Pan lined in Parchment
Ingredients
- 1/2 Pound Pencil Thin Asparagus
- 1 Sheet Puff Pastry Frozen and thawed according to directions
- 3 Slices Bacon cooked according to directions then cut in half to make 6 pieces
- 1 Heaping Cup Shredded Gruyere or Swiss Cheese
- 3 TB Melted Butter
- 1 Heaping TB Maple Syrup
- 1 TB Olive Oil, Salt and Pepper To coat Asparagus
- 1 Pinch Maldon Salt or Coarse Sea Salt on Each Pastry
- 1 Beaten Egg to brush on pastry before baking
Instructions
- Wash and prepare asparagus by removing woody bottoms till about 6 inches long
- Roll Asparagus in Olive Oil and Salt and Pepper
- Melt Butter and add Maple Syrup
- Roll out Puff Pastry on a floured surface till about 15 x 10 inches
- Cut the Pastry into six equal squares
- Turn on an angle like a diamond and brush with the Butter Mixture, then with 2 TB Shredded Cheese, One Piece of Bacon then 4 prepared Asparagus Spears - in this order
- Bring the left triangle up to cover the asparagus and brush with the egg yolk then do the same with the right side adhering to the left side so they do not open in the oven. Brush this as well with the egg wash then sprinkle lightly with salt
- Place bundles on a parchment lined sheet and bake at 400 degrees for 15 minutes
- Check about half way through to make sure triangles are not opening - if so just use a fork to gently push the point back down
- Serve warm and enjoy!
Tried this recipe?Let us know how it was!