BY SHALEEN DESTEFANO
I get really excited for Asparagus season. I just do, because this antioxidant and fiber rich veggie is a staple in our house. If you ask my roommates (Sam and the kids) they’d probably rate these green stems a solid “meh.” But they always seem to gobble it up, because I usually douse it in Parmesan cheese. However, this recipe offers a fresh take on how to prepare asparagus and would make a wonderful accompaniment to any brunch spread with either eggs or salad on the side. This recipe is adapted from one of my favorite food blogs Half Baked Harvest, and she uses Brie cheese, but feel free to use any cheese you prefer. Enjoy!
1 bunch asparagus, ends trimmed
1 tablespoon extra-virgin olive oil
Kosher salt and pepper
2 sheets frozen puff pastry, thawed
8 ounces brie, cut into 8 slices
1 egg, beaten
1 pinch crushed red pepper flakes
1/4 cup honey
2 tablespoons salted butter
1 tablespoon fresh thyme leaves
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Toss together the asparagus, olive oil, salt and pepper.
3. Roll the pastry sheets out on a floured surface and cut into 8 squares. Place a piece of brie on each square and then add a handful of asparagus. Take 2 corners of the pastry and wrap up and over the asparagus to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg. Transfer to the oven and bake 20-25 minutes or until golden brown. Feel free to add poppy seeds.
4. Meanwhile, melt together the honey, butter, and thyme in a small saucepan over low heat.
5. Serve the pastries warm, drizzled with thyme honey and crushed red pepper. Enjoy!