Asparagus en croûte

  • Time cookingtime: 12 to 15 min
  • Yield Serves 4 to 6


    1 pound puff pastry sheet, thawed
    1/2 pound Swiss cheese
    4 tablespoons Dijon mustard
    12 asparagus spears, cooked crisp
    1 egg, beaten


    Preheat oven to 375 degrees.
    Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
    Cut cheese into fingers about the size of asparagus spears.
    Spread each pastry dough evenly with mustard.
    Lay an asparagus spear and a strip of cheese on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
    Bake for 12 to 15 minutes, or until pastry is brown and cheese is melted
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