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.