Puff Pastry Asparagus with Mayonnaise (Asparagus Appetizer)

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Asparagus wrapped in puff pastry served with mayonnaise, this asparagus appetizer is easy to make and always impressive.

Crispy Asparagus in Puff Pastry with Mayonnaise

Puff pastry asparagus with mayonnaise, a perfect appetizer in spring.

This is a very simple recipe that appears to be more complicated than it actually is, so perfect when you want to impress somebody without spending hours in the kitchen :).

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 a soup or a nice salad on a lazy Sunday.

What do you need?

Asparagus:

• Buy long, fresh asparagus spears.
• You will need about 20 of them to make the asparagus appetizer, but actually just 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 the frozen variety, defrost 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. Adjust the amounts of the other needed ingredients accordingly.

Parmesan:

• I am a great advocate of real Parmesan or Grana Padano, which you buy in whole wedges.
• It tastes so much better than the already grated stuff coming in boxes and it keeps for a long time in the refrigerator as well.

Mayonnaise:

• I always serve the puff pastry asparagus with homemade mayonnaise, I think that making your own mayonnaise is really worth it for this recipe.
• Making mayonnaise is super easy and it takes about 2-3 minutes, 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 the use of mayonnaise.
• After making the basic mayonnaise, you will add more ingredients to turn it into a delicious lemon mayonnaise, perfect for you to dip the puff pastry asparagus spirals into.

How to make crispy asparagus with mayonnaise?

Spirals:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Clean and dry the asparagus and remove the woody lower part.
• Unroll the pastry sheet on the working surface.
• Spread the cream cheese on top of the pastry evenly.
• Using a sharp knife, cut the pastry into 20 long, thin strips.
• Wrap one strip around each asparagus spear and place them on a baking tray lined with baking paper.
• 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.

Lemon mayonnaise:

• Place the whole egg, mustard, lemon juice, salt and pepper into the jar that came with the immersion blender, another tall jar or tall measuring jug.
• 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 mixture starts to emulsify.
• Slowly, start moving the blender up and down counting to 10-15 again until the mayo is emulsified.
• Add the lemon zest, lemon juice, grainy mustard, yogurt, and vinegar.
• 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.

What to do with leftover mayonnaise:

• You can use the lemon mayonnaise not only as a dip for these asparagus spirals but also smear it on asparagus toast or on any other sandwich.
• It is also delicious with baked salmon or cast-iron chicken and I just used the rest last evening to dress a mache and radish salad – it was great!

More puff pastry appetizers?

Puff Pastry Nibbles – With tomatoes and pesto.

Cheese Puff Pastry Twists – quick straws with Parmesan, Nigella or sesame seeds and dried herbs

Ham and Cheese Puff Pastry Croissants – Super easy and quick recipe for ham and cheese croissants made with puff pastry.

Sweet Potato Puff Pastry Pie – With roasted sweet potatoes, caramelized balsamic onions, and cheese.

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First published: May 16, 2016

Last updated: April 18th, 2020.

Puff Pastry Asparagus with Mayonnaise (Asparagus Appetizer)

Asparagus wrapped in puff pastry served with mayonnaise, this asparagus appetizer is easy to make and always impressive.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 20

Calories: 103kcal

Author: Adina

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Ingredients 

• ▢ Puff pastry asparagus:
• ▢ 300 g/ 10.5 oz puff pastry See note 1
• ▢ 50 g/ 1.7 oz/ ¼ cup cream cheese
• ▢ 20 long asparagus spears
• ▢ 1 egg
• ▢ 2-3 tablespoon freshly grated Parmesan
• ▢ Lemon mayonnaise:
• ▢ 1 whole egg large (See note 2)
• ▢ 1 teaspoon Dijon mustard
• ▢ 250 ml/ 8.5 fl.oz/ 1 cup neutral-tasting vegetable oil for instance, canola
• ▢ 1 tablespoon runny honey
• ▢ 1 tablespoon grainy mustard
• ▢ 1 small organic lemon
• ▢ 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/ 400 degrees Fahrenheit. Line a baking tray with parchment paper.
• Clean and dry the asparagus and remove the woody lower part.
• 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.
• 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 tray.
• 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.

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, wide enough to fit the head of the blender tightly. Add the Dijon mustard, a little 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.
• 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.
• Serve immediately with the warm asparagus spirals.

Notes

1. Preferably already rolled puff pastry sheets, they make things easier. If using frozen puff pastry, defrost and roll according to the packet's instructions.
2. If you are worried about raw eggs and food poisoning with salmonella, use pasteurized (or irradiated) eggs.
3. The nutrition is only calculated for the asparagus spirals as you will not consume the whole jar of mayo with it. The whole quantity of mayonnaise has about 2000 calories.

Nutrition

Serving: 1spiral without mayo | Calories: 103kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 67mg | Fiber: 1g

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