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.