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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!

Servings 8
Author Yvonne Pratt

Ingredients

  • 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

Instructions

  1. Thaw frozen puff pastry in the refrigerator overnight. Keep chilled

  2. Preheat oven to 375 degrees and line two rimmed baking sheets with parchment paper.

  3. Scramble one egg in a small bowl to use as an egg wash and set aside.

  4. 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.

  5. 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

  6. 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.

  7. Put one slice of Brie in the middle of the puff pastry diamond and drizzle 2 tsps of honey over the Brie.

  8. 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.

  9. Wrap the left point of the puff pastry over the bundle of asparagus.

  10. Brush the tip of the puff pastry with egg wash.

  11. Wrap the right point of the puff pastry over the bundle of the asparagus.

  12. Set the bundle on a parchment lined baking sheet.

  13. Repeat with the rest of the puff pastry squares.

  14. Brush the puff pastry wraps with the egg wash.

  15. Bake for about 25 minutes, or until the layers of the pastry have puffed up and turned golden brown.

  16. Meanwhile, make the Drizzle sauce.

  17. Melt butter in a small bowl in the microwave and then add 1/4 cup of honey and lemon juice. Stir.

  18. Add a couple tsp of fresh thyme leaves. Stir

  19. Plate the asparagus bundles and serve with the drizzle sauce. Garnish with honey and fresh thyme springs.

Recipe Notes

These delicious asparagus bundles are best served hot from the oven. 

They make a great appetizer or serve them for breakfast with scrambled eggs.