Asparagus, Brie, and honey are sublime! But when they are wrapped in a blanket of puff pastry and accompanied with a honey thyme and lemon dipping sauce, this side dish becomes the star of a meal! This scrumptious recipe is so easy to make too! Let’s get cooking!
Welcome to the SPRING PROGRESSIVE DINNER, Friends!
We are all in for an amazing treat! My blogging friends and I are sharing some wonderful spring-inspired recipes today! And when they are all put together they make a sumptuous progressive dinner!
Each recipe is just so glorious!!!!
Make sure you check out the bottom of the post for the other courses!!! YUM!
For our SPRING PROGRESSIVE DINNER, I chose to make an asparagus side dish because here in Lancaster County it’s Asparagus Season! And these tasty spears should be on a spring dinner plate!
Actually, we can get store bought asparagus any time of year, but there is something so amazingly delicious about our homegrown version!
When we grew asparagus in our garden it took three years from planting the crowns to harvest! But once it was ready to be harvested it literally grew like a weed.
During peak season a spear would grow inches in a day! If I saw a small spear beginning to sprout in the morning, by dinnertime it would be ready to pick!
Did you know the word asparagus comes from the Persian word meaning “sprout”? So interesting, right?
Today’s recipe is not an ordinary asparagus recipe! As if there were such a thing when it comes to asparagus! It’s all about pairing flavors and textures and savory and sweet together to make a spring celebration for your mouth!
Let’s make ASPARAGUS BRIE PUFF PASTRY BUNDLES WITH A LEMONY HONEY THYME DRIZZLE
There is a whole lot of flavor in the name of this dish! Here a few tips to help you…
HELPFUL TIPS FOR MAKING SCRUMPTIOUS ASPARAGUS BUNDLES
“Measure” where to cut the woody end of the asparagus by placing one spear across a puff pastry square on the diagonal, as shown. Reposition the spear with the top of the spear hangs over the pastry about one inch. Cut the bottom of the spear at the bottom point of the puff pastry.
Then cut the rest of the spears to match the first cut asparagus spear. See the image below.
This will make all the bundles uniform.
As a side note, you can see my favorite, well-loved and used cutting board!
Save those woody ends to make Asparagus soup!!!
Wash and dry the asparagus well and put them in a little bath of olive oil, sat and pepper. Toss to coat.
Cut a slice of Brie and center it on the puff pasty. Then drizzle honey over the Brie. Brie and honey are so delicious together!
How pretty is this thin asparagus? You can see how the spears hang over the top of the pastry!
Here are bundle all wrapped up! They have been egg washed and sprinkled with sea salt.
These beautiful side dish bundles taste best when they are served right out of the oven!
Yummy! They are savory and sweet and bubby and puffed up and charred and just so wonderfully delightful!
And here is the pretty drizzle infused with thyme leaves! I think this lemony drizzle would be a fabulous marinade for salmon or other seafood too!
I hope you will make this asparagus-inspired dish this spring!!!
ASPARAGUS BRIE PUFF PASTRY BUNDLES WITH A LEMONY HONEY THYME DRIZZLE
A scrumptious marriage of asparagus Brie and honey blanketed in a flaky puff pastry. Along with a light honey thyme and lemon dipping sauce. This is a must-make recipe! Serve as a side dish, appetizer or even breakfast!
- 1 egg scrambles for egg wash
- 2 sheets puff pastry, thawed
- 2 bunches asparagus thin asparagus works best, woody ends cut off
- 2 TBS olive oil
- 1/2 tsp salt ground
- 1/4 tsp pepper ground
- 1 wedge Brie cheese cut into 8 slices
- 1/2 cup honey divided
- 2 TBS butter melted
- 2 TBS lemon juice from a fresh lemon, seeds removed
- fresh thyme
Thaw frozen puff pastry in the refrigerator overnight. Keep chilled
Preheat oven to 375 degrees and line two rimmed baking sheets with parchment paper.
Scramble one egg in a small bowl to use as an egg wash and set aside.
Put one puff pastry sheet on a work surface and gently roll it just enough to make a square and to take the big ridges out of the sheet. Your puff pastry will still be creased a little. That's okay.
Cut each sheet of puff pastry into 4 equal parts. You will have 8 puff pastry squares.
It's a good idea to cover them with plastic wrap and put them in the refrigerator until needed.
Wash and towel dry the asparagus. Cut off the woody ends. Put the asparagus into a large bowl. Drizzle olive oil over the asparagus and add salt and pepper. Toss to cover. And set aside
Put one puff pastry square on your work surface so there is one point facing towards you and one away to look like a diamond.
Put one slice of Brie in the middle of the puff pastry diamond and drizzle 2 tsps of honey over the Brie.
Place 6-8 stalks of asparagus over the Brie so the tops of the stalks laying over the top of the diamond by about an inch.
Wrap the left point of the puff pastry over the bundle of asparagus.
Brush the tip of the puff pastry with egg wash.
Wrap the right point of the puff pastry over the bundle of the asparagus.
Set the bundle on a parchment lined baking sheet.
Repeat with the rest of the puff pastry squares.
Brush the puff pastry wraps with the egg wash.
Bake for about 25 minutes, or until the layers of the pastry have puffed up and turned golden brown.
Meanwhile, make the Drizzle sauce.
Melt butter in a small bowl in the microwave and then add 1/4 cup of honey and lemon juice. Stir.
Add a couple tsp of fresh thyme leaves. Stir
Plate the asparagus bundles and serve with the drizzle sauce. Garnish with honey and fresh thyme springs.
These delicious asparagus bundles are best served hot from the oven.
They make a great appetizer or serve them for breakfast with scrambled eggs.
MORE STONEGABLE SPRING RECIPES
Here are a few other favorite spring recipes…
from top left clockwise
- PARMESAN ASPARAGUS PHYLLO ROLL UPS WITH A LEMON DIPPING SAUCE
- SPRING HERB COMPOUND BUTTER
- STARBUCK INSPIRED LEMON LOAF CAKE
- RASPBERRY LEMON CURD FLOWER TARTLET
Here is my favorite simple way to make asparagus…
Please visit the rest of the amazing SPRING PROGRESSIVE DINNER…
Gwen Moss “Charcuterie and Cheese”
Sheri Silver “White Bean Salad in Radicchio Leaves”
Rough Luxe “Kale and Brussel Sprout Salad”
Most Lovely Things ” Caramelized Shallot Pasta”
Stone Gable “Asparagus in Puff Pastry With Brie”
Classic Casual Home “Lemon Tart With Shortbread Crust And Berries”