Yields 12 Servings
1 bunch asparagus (about 12-16 ounces) ends trimmed
1 tablespoon extra-virgin olive oil
2 sheets frozen puff pastry, thawed
1 egg, beaten
Poppy seeds or sesame seeds(optional)
Preheat oven to 425°F. Line a sheet pan with parchment paper. On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
Toss asparagus in olive oil and season with salt and pepper.
To make the bundles, brush the puff pastry square with Bellisari’s Blue Cheese, Honey & Shallot Spread and then place 3-4 stalks of asparagus (depending on size) on top.
Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper and poppy seeds(optional).
Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.