These asparagus puff pastry twists served with lemon mayonnaise make for an easy-to-make yet impressive-looking appetizer.
This asparagus puff pastry recipe is ideal for springtime appetizers. It's a straightforward recipe that looks more complicated than it really is, making it perfect for impressing someone without spending hours in the kitchen ๐
So take advantage of the asparagus season and make these asparagus puff pastry spirals or twists; you will love them. They are perfect as a party appetizer or even served with soup or a nice salad on a lazy Sunday.
Check out Sweet Potato Puff Pastry Pie and Puff Pastry Spanakopita, too. Or make Bacon-Wrapped Asparagus.
Jump to recipe
Recipe ingredients
Asparagus: Buy long, fresh asparagus spears. You will need about 20 of them to make the asparagus appetizer, but you can make as many as you wish; the recipe is easily scalable.
Puff pastry: I used ready-rolled refrigerated puff pastry, but frozen puff pastry is fine as well. If you use frozen puff pastry, defrost it and roll it according to the packet's instructions.
- If the size or quantity of your puff pastry packet is different than mine, it doesn't matter. It's very easy to adjust the amounts of the other needed ingredients accordingly.
Parmesan: Freshly grated from a wedge. Alternatively, you can use Grana Padano or Pecorino Romano.
Mayonnaise: I always serve the puff pastry asparagus with homemade mayonnaise; making your own mayonnaise is really worth it for this recipe.
- After making the basic mayonnaise, you will add more ingredients to turn it into a delicious lemon mayo, perfect for dipping the puff pastry asparagus spirals into.
See the recipe card for full information on ingredients and quantities.
How to make puff pastry asparagus?
Make the twists
- Step #1: Clean and dry the asparagus and remove the woody lower part.
- Step #2: Unroll the pastry sheet on the working surface and spread the cream cheese on top.
- Step #3: Using a sharp knife, cut the pastry into 20 long, thin strips. Wrap one strip around each asparagus spear and place it on a baking tray lined with parchment paper.
- Step 4: Brush the pastry with egg wash, sprinkle it with Parmesan cheese, and bake it for 15-20 minutes until it is golden brown.
Make lemon mayonnaise
Making mayonnaise is super easy. It takes about 2-3 minutes, and all you need is an immersion blender. Have a look at this whole egg mayonnaise recipe; it will change your life when it comes to using mayonnaise.
You can also use your favorite mayo brand and add honey, grainy mustard, lemon, yogurt, vinegar, salt, and pepper to it.
- Step #1: Make the mayonnaise.
- Step #2: Add lemon zest, lemon juice, grainy mustard, yogurt, and vinegar.
- Step #3: Stir with a spoon or spatula to incorporate and adjust the taste with salt, pepper, and a little bit more honey or vinegar, according to your taste.
How to store leftovers?
The asparagus puff pastry twists are best served immediately when they are still warm and crispy.
However, you can refrigerate the leftovers in an airtight container for 2-3 days and reheat them in the oven until warm and slightly crispy again.
Refrigerate leftover mayo in a jar; it will be fine for 6-7 days, but always check. Homemade mayonnaise won't last as long as store-bought because it doesn't contain any acids and preservatives that help prolong its life.
What to do with leftover mayonnaise?
You can use the lemon mayonnaise not only as a dip for these asparagus puff pastry spirals but also use it for asparagus eggs toast or on any other sandwiches, like the Danish open-faced sandwiches or Salmon Sandwiches (instead of the cream cheese and yogurt mixture).
It is also delicious with baked salmon or cast-iron chicken breasts and I just used the rest last evening to dress a mache and radish salad โ it was great!
Asparagus Puff Pastry
Equipment
- Baking sheet
- Immersion blender and fitting container if you make homemade mayonnaise
Ingredients
Puff pastry asparagus:
- 20 long asparagus spears
- 10.5 oz puff pastry 300 g, Note 1
- ยผ cup cream cheese 50 g
- 1 egg
- 2-3 tablespoon Parmesan freshly grated
Lemon mayonnaise (Notes 2,3):
- 1 whole egg large, Note 4
- 1 teaspoon Dijon mustard
- 1 cup neutral-tasting vegetable oil for instance, canola, 250 ml
- 1 small lemon unwaxed, zest and juice
- 1 tablespoon runny honey
- 1 tablespoon grainy mustard
- 3 tablespoons Greek yogurt
- 1 teaspoon white wine vinegar
- fine sea salt and pepper
Instructions
Puff pastry asparagus:
- Preheat the oven to 200 degrees Celsius/ 400ยฐF/ 200ยฐC. Line a baking sheet with parchment paper.
- Prepare asparagus: Clean and dry the asparagus and remove the woody lower part.20 long asparagus spears
- Prepare puff pastry: Unroll the puff pastry sheets on the working surface. If using frozen puff pastry, defrost and roll according to the packet's instructions. Spread the cream cheese on top of the pastry evenly.10.5 oz puff pastry/ 300 g + ยผ cup cream cheese/ 50 g
- Wrap asparagus: Using a sharp knife, cut the pastry into 20 long, thin strips. Wrap one strip around each asparagus spear and place them on the baking sheet.
- Bake asparagus puff pastry: Beat the egg lightly and brush the pastry with it. Sprinkle with Parmesan and bake for 15-20 minutes until the pastry is golden brown.1 egg + 2-3 tablespoon Parmesan
Mayonnaise:
- The mayo can be made in advance or while the asparagus is in the oven.
- Break the egg into the jar belonging to your immersion blender or in a jar/jug of similar size. It should be tall, not too wide, just wide enough to fit the head of the blender tightly. Add the Dijon mustard, a little salt, and pepper (See Note 3).1 whole egg + 1 teaspoon Dijon mustard + 1 cup neutral-tasting vegetable oil/ 250 ml + fine sea salt and pepper
- Place the immersion blender in the jar, it should sit on the bottom of the jar. Turn it on, keep it fixed there, and count to 10 until the mayo starts to emulsify.
- Emulsify mayonnaise: Very slowly, start moving the immersion blender up and down, counting to 10-15 again until the mayonnaise is fully emulsified, thick, and glossy. If it is not yet, blend for another 3-5 seconds or so. Remove the immersion blender from the jar and stir.
- Add the lemon zest, lemon juice, grainy mustard, yogurt, and vinegar to the mayonnaise. Stir with a spoon or spatula to incorporate and adjust the taste with salt, pepper and a little bit more honey or vinegar, according to your taste.1 small lemon, zest and juice + 1 tablespoon runny honey + 1 tablespoon grainy mustard + 3 tablespoons Greek yogurt + 1 teaspoon white wine vinegar + fine sea salt and pepper
- Serve immediately with the warm asparagus spirals.
Notes
- Puff pastry: I use already-rolled puff pastry sheets. If using frozen puff pastry, defrost and roll according to the packet's instructions.
- Mayonnaise: You can also use your favorite brand and add honey, grainy mustard, lemon, yogurt, vinegar, salt, and pepper to it.ย
- The container: The most important thing for making a successful immersion blender mayonnaise is the container. It should be tall, not too wide, just wide enough to fit the head of the blender tightly. Please see the images in the Whole Egg Mayonnaise post.
- Raw eggs: If you are worried about raw eggs and food poisoning with salmonella, use pasteurized (or irradiated) eggs.
- The nutrition is only calculated for the asparagus spirals, as you will not consume the whole jar of mayonnaise with them. The whole jar of mayonnaise has about 2000 calories.
Brie says
Such a neat idea Adina! These would be perfect for a party or Sunday brunch. Oooh that golden baked pastry and gorgeous asparagus has me drooling too ๐
Evi @ greenevi says
Wow, I have never tried anything like this before. But I love Blรคtterteig so much (and obviously asparagus), so I'm sure I'd love these.
They look so pretty, and would make such a great fingerfood ๐
Adina says
They are really good as fingerfood, something a bit unusual but everybody just loved it. ๐
Kate @ Framed Cooks says
I think I could have these asparagus all by themselves for dinner and be perfectly, perfectly happy! So pretty!
Adina says
Thank you, Kate. ๐
Anca says
The asparagus looks amazing. The Bake off is quite a big deal here. Last year I've baked along, a least one challenge each week and it was fab, I learned a few things. It's a shame you can't see it.
Adina says
I would love to bake along the show... ๐
Marvellina @ What To Cook Today says
Asparagus with puff pastry!! now is that not genius or what !!! I have to try this!! Asparagus is in season too and I'm finding ways to cook it !!
Adina says
It was new for me too, but I am so glad I've made.
Angie@Angie's Recipes says
They look really super wrapped with pastry!
Adina says
Thank you, Angie.
Kathy @ Beyond the Chicken Coop says
I need to give this a try! I love the way the asparagus is wrapped in puffed pastry!
Adina says
It is a good combination,Kathy, I think you would like it.