This recipe is absolutely exquisite and a totally appropriate side for any sophisticated meal: brunch, lunch or dinner. Roasted asparagus and hollandaise sauce is truly delicious, and the easy addition of puff pastry further elevates this appetizer and turns it into a featured part of your meal. Whether for the holidays or for a garden party event or for any weeknight when you feel like bumping things up a notch, go ahead and try this dish!
Pastry-Wrapped Asparagus with Hollandaise Sauce
- 1 (17.3 oz.) box frozen puff pastry, 2 sheets, thawed
- 1 pound asparagus
- 1 bay leaf
- 1 egg, lightly beaten
- 3/4 cup Parmesan cheese, grated
- 3/4 cup balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon sea salt
- 1 small bowl water
- 4 egg yolks
- 3/4 cup (1 1/2) sticks unsalted butter
- 2 tablespoons freshly squeezed lemon juice
- 1 pinch cayenne pepper
- salt, to taste
- Preheat oven to 400 F and line 2 baking sheets with parchment paper or aluminum foil.
- Combine beaten egg with a splash of water in a small bowl and set aside.
- Lay pastry sheets out flat and cut into thirds along the folds. You should have 6 rectangles.
- Roll out each rectangle to about 6×10 inches and cut each rectangle into 3-4 triangles. (Cut in a zig-zag motion.) Repeat with remaining pastry.
- Sprinkle all cut triangles with Parmesan cheese.
- Place asparagus on the bottom, long edge of pastry triangle and wrap to encase the vegetable. Seal the edge (which should be on top) with a brush of water from small bowl.
- Transfer asparagus wraps to baking sheets and lightly brush the tops with beaten egg.
- Sprinkle all wraps with sea salt, place in oven and bake for 15-16 minutes, or until puffed up and golden brown.
- For Balsamic dipping sauce: In a small saucepan over medium-high heat, combine balsamic, sugar and bay leaf together and bring to a boil.
- Cook until mixture has thickened and is reduced. 10-15 minutes. Discard bay leaf.
- Set up a double boiler by placing a medium saucepan, 1-inch full of water, over medium-low heat. Bring to a boil, then reduce to a simmer.
- For Hollandaise: Melt butter in the microwave and skim off top layer of butter fat. Let cool 2-3 minutes.
- In a heat-proof bowl, whisk egg yolks until smooth and place bowl over simmering water, whisking constantly until yolks lighten in color and double in volume.
- Lower heat and gradually pour a little melted butter into egg yolks. Continue whisking and slowly add remaining butter.
- Once completely incorporated, add salt, cayenne and lemon juice and mix together until smooth.
- Serve asparagus immediately with hollandaise and balsamic dipping sauces drizzled on top or served on the side.
Recipe adapted from Country Living