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asparagus puff pastry twists on a serving platter
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Servings: 20
Calories: 103kcal
Author: Adina

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.

Video

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