An easy elegant spring side dish for roast chicken, grilled salmon or steak. Or serve with a salad for lunch or with eggs for brunch.
Makes 4 servings
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 1 bunch thin asparagus (about 16 ounces), washed, bottoms trimmed, leaving 4–5-inch spear tops
- 2 tablespoon extra virgin olive oil
- 12-16 spinach leaves
- 4 ounces soft goat cheese (4 tablespoons)
- Italian seasoning blend
Instructions:
- Preheat oven to 400°F.
- On a lightly floured surface, roll the puff pastry out to a large 10 x10-inch square. Cut into four, 5×5-inch rectangles.
- Toss asparagus in olive oil.
- To make the bundles, place about 5 asparagus (depending on size), crosswise on the pastry. Top asparagus with 3-4 spinach leaves stacked one on top of the other. Top spinach with 1 tablespoon of goat cheese. Sprinkle with Italian seasoning. Repeat 3 more times.
- Lift two opposite corners of the puff pastry squares and press together to seal. Fold corners over around the asparagus.
- Bake until the puff pastry is golden and puffed, for about 15-20 minutes. Serve.
Tip: Leftovers can be wrapped tightly in plastic and stored in the refrigerator for up to one day. To reheat, place in a preheated 375°F oven for 5 minutes until warmed through.