Asparagus, Gruyère, and flavors of thyme are baked into a buttery puff pastry. Asparagus puff pastry is an excellent recipe for a simple lunch or dinner and perfect for entertaining.
I love making all my baked goods from scratch. There is no denying that the flavors of homemade cookies, cakes, pies, and bread don’t compare with their store-bought counterparts. I guess you could say, as my husband does, that I am a cake snob (or pastry snob in general). In all honesty, it’s not only the flavors that I prefer, but the process of baking is a relaxing and enjoyable experience, and I love sharing the fruits of my labor with others. So it’s a win-win all around!
When it comes to puff pastry, though, unless you have the time to make it, buy the store-bought kind, especially for simple recipes like this asparagus puff pastry. Asparagus, Gruyère, olive oil, and thyme come together in this recipe that’s ideal served as a light main entrée. The shortcut of using store-bought puff pastry is worth it, especially when using this recipe for entertaining.
Before you begin
Take out the following baking equipment.
2 large baking sheet pans
1 large dish
Pizza cutter or knife
1 small bowl
Allow puff pastry sheets to thaw overnight in the refrigerator.
Read the recipe through from start to finish.
Puff pastry only requires four simple ingredients, flour, water, salt, and butter. However, it’s very time consuming to make. For this simple recipe, store-bought puff pastry works well. When using store-bought puff pastry sheets, allow thawing overnight in the refrigerator.
Although you can find asparagus year-round, it’s peak season is early spring. Even though the size is not an indicator of quality or flavor, thinner asparagus is ideal for this recipe. When selecting asparagus, look for bright green bunches with firm stems. The tips of the spears should be closed tightly and have a beautiful dark green or purple tinge.
Thyme has a very pronounced flavor. Always select fresh when possible. If you are not a fan of this herb, you can omit it altogether or substitute an herb of choice. For instance, fresh oregano or rosemary are excellent selections. This asparagus puff pastry is a very adaptable recipe that you should make to satisfy your preferences.
Working with sheets of puff pastry
When working with puff pastry, it’s essential to ensure the sheets do not get too warm. If they do, it’s difficult to work with, and the pastry will not puff up beautifully in the oven. Work quickly and efficiently with puff pastry. Always begin with one sheet of puff pastry at a time while the other remains chilling in the refrigerator. Lightly flour your work surface and rolling pin and gently roll out the puff pastry to the desired size. If your puff pastry gets too warm, place it back in the refrigerator for about 5-10 minutes before resuming.
Tips and takeaways
- Serve these asparagus puff pastry for brunch with eggs or a light lunch or dinner with a side salad. It’s a very versatile recipe that’s a real crowd-pleaser.
- If you prefer another cheese to Gruyère, you can adjust the recipe to your preferences. Fontina and Brie are excellent choices as substitutions for the Gruyère.
- For some protein, add diced ham or prosciutto. It’s a delicious addition to the Gruyère cheese and asparagus.
More savory recipes
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Asparagus Puff Pastry. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print
Asparagus, Gruyère, and flavors of thyme are baked into a buttery puff pastry. Asparagus puff pastry is a great recipe for a simple lunch or dinner and perfect for entertaining.
- 2 bunches asparagus, ends trimmed
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme, chopped
- Salt and pepper, to taste
- 2 sheets frozen puff pastry, thawed
- 8 ounces Gruyère cheese, shredded
- 1 egg, beaten
- Preheat the oven to 400°F/204°C. Line two large baking sheet pans with parchment paper. Set aside.
- In a large dish, toss the aspargus, olive oil, thyme, salt, and pepper until evenly mixed.
- Working with one sheet of puff pastry at a time, on a lightly floured worksurface, roll each puff pastry sheet to a 12-inch (30 cm) square. Cut each square into 4 squares. Divide the Gruyère between the 8 squares, arranging it at a diagonal from one corner to another. Dividing into 8 portions, lay the asparagus across the cheese. Take the opposite two corners and bring together to wrap over asparagus. Brush with a bit of egg to seal the excess flap.
- Carefully transfer each asparagus puff pastry to the prepared baking sheet pans. Brush each pastry with the egg and transfer the pan to the preheated oven. Bake one tray at a time for 20-25 or until golden brown.
- Allow the pastries to cool slightly and serve warm.