Description
These cheesy asparagus puff pastry bundles with caramelized onions are an elegant and delicious appetizer or side dish. Fresh asparagus spears are wrapped in flaky puff pastry with melted cheese and sweet caramelized onions, then baked to golden perfection.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 pound fresh asparagus, trimmed
- 1 cup shredded Gruyère or mozzarella cheese
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, melt butter with olive oil. Add sliced onions and cook, stirring occasionally, until soft and golden brown, about 15-20 minutes. Stir in brown sugar, salt, and pepper. Remove from heat and set aside.
- On a lightly floured surface, roll out puff pastry sheet into a 10×10-inch square. Cut into 6 equal strips (about 3 inches wide each).
- Lay an asparagus spear diagonally across the center of each pastry strip. Top each with a spoonful of caramelized onions and a generous sprinkle of cheese.
- Fold one corner of the pastry over the filling, then fold the other side over to form a bundle. Press edges to seal. Place seam-side down on the prepared baking sheet.
- Brush each bundle with beaten egg. Bake for 15-18 minutes, or until pastry is golden brown and puffed. Serve warm.
Notes
You can substitute Gruyère with provolone or white cheddar. To save time, caramelize the onions ahead and refrigerate. For a vegetarian version, ensure the puff pastry is made with butter or vegetable shortening.
Nutrition
- Calories: 320
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 24g
- Protein: 10g