Parmesan Asparagus Pastry Twists are cool looking appetizers ready in less than 30 minutes. Wrap Asparagus in puff pastry, sprinkle with Parmesan, bake and enjoy!
These parmesan asparagus pastry twists are pretty addictive. Mix up your favorite dip to go with them and your guests won’t stop eating them.
In my opinion, puff pastry appetizers are the easiest appetizers to make and crowds love them. You can use puff pastry to make sweet or savory snacks and bites from mini pizzas, empanadas, pockets filled with your favorite fillings to sweet turnovers or pinwheels.
The options are limitless, guys. Just so you know these Parmesan asparagus pastry twists are only the first of many puff pastry appetizer recipes coming on the blog.
Now if you want to impress your guests I highly recommend trying Mango Chicken Puffs. They are my absolute favorites!
And if you are planning a party these Baked Buffalo Chicken Wings should also be on your menu, altogether with Roasted Garlic Jalapeno Dip I guarantee you, your guests will love those.
How to make Parmesan asparagus pastry twists
Let’s divide the whole process into 5 simple steps:
Step 1: Asparagus – wash, trim & season.
Step 2: Puff pastry – un-roll/un-fold it, cut into thin strips.
Step 3: Assembling – wrap each asparagus spear in a strip of puff pastry & place onto a baking sheet.
Step 4: Egg wash & Parmesan – brush the pastry with egg wash and sprinkle Parmesan on top.
Step 5: Bake!
This recipe is very easy and pretty quick. As you can see, there are no special skills needed.
Tips for making asparagus wrapped in puff pastry:
- I always use a ready-rolled chilled rectangular puff pastry because that is what I get in my local supermarket. This is a 10-ounce (275 g) sheet with dimensions: 14×10 inches (36×26 cm). Now don’t worry if you don’t have the same weight or shape of the pastry. As long as you can cut strips out of it, you are good to go. Also the amount of pastry you use can vary. This will depend on how thick or long you cut it, also how thick your asparagus spears are.
- To make 24 Parmesan asparagus pastry twists I used about ⅔ of the pastry.
- Note that every time you might get a different thickness as well as length of asparagus spears. If you buy very thin ones (like a pencil thin) then you might also wrap two of the spears into one pastry strip.
- Parmesan, Grana Padano or Pecorino are all great choices. I recommend grating the cheese yourselves instead of buying ready-grated one to achieve the best flavor!
- I don’t recommend using the very thick asparagus spears (thickness of a thumb or a cigar) as they might not be as tender as the thinner ones. Also they might need longer time in the oven.
Which part of the asparagus do you cut off?
You need to trim off the ends (the thicker parts that are usually pale/brown-ish). The reason behind cutting the ends off is easy – these woody parts don’t taste nice. They are hard and not juicy like the rest of the spears.
Do you need to peel the asparagus spears to make Parmesan asparagus pastry twists?
No. There is no need to peel them.
- 24 Asparagus Spears (see note 1)
- 1 tbsp Extra Virgin Olive Oil
- Salt & Black Pepper
- 1 Pre-Rolled Puff Pastry Sheet (see note 2 & 3)
- 1 Egg, small to medium
- ½ cup Parmesan Cheese, shredded/grated (see note 4)
- Rinse the asparagus under running water. Cut the hard pale ends off(about 2 inch/5 cm). Place the trimmed asparagus spears in a bowl wide enough so they fit in. Drizzle with olive oil and season with salt and pepper. Toss them around or mix with your hands to make sure they are evenly coated.
- Unfold/unroll the puff pastry sheet. Cut it into about ½ inch (1.5 cm) strips wide. The length will depend on the length of the spears. Take a strip and wrap it around the asparagus spear, leaving some free space in between. Leave the tip free.
- Place this onto a baking sheet lined with baking paper. Repeat until you are done. Crack the egg into a bowl and beat it to make an egg wash. Brush each asparagus twist with the egg wash (the pastry parts) and sprinkle with Parmesan cheese.
- Bake in a preheated oven at 400°F/200°C for 10 minutes or until the pastry is puffed and golden brown.
- Serve them warm on their own or with a dip of your choice.
- Try to avoid buying very thick asparagus spears. Ideally they should be thicker than a pencil and thinner than your thumb.
- I used pre-rolled chilled rectangular puff pastry. This was a 10-ounce (275 g) sheet with dimensions: 14x10 inches (36x26 cm). Now don’t worry if you don’t have the same weight or shape of the pastry. As long as you can cut strips out of it, you are good to go.
- The amount of pastry you use can vary. This will depend on how thick or long you cut it, also how thick your asparagus spears are. To make 24 twists I used about ⅔ of the pastry.
- Parmesan cheese can be substituted with Grana Padano or Pecorino cheese. Pecorino is quite salty so don’t over-season your asparagus.
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Amount Per Serving: Calories: 75
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