Puff Pastry Asparagus Wraps are a vegetarian version of the classic bacon & mozzarella variety. The asparagus is tender and sweet while the cheeses provide tang and gooeyness against the crisp and flaky pastry. Be warned, make these and you’ll be eating cheesy asparagus pastries for breakfast lunch and dinner!
Prepare 18 Asparagus Spears by snapping off the woody ends. Be gentle and they will naturally snap in the right place.
Put the asparagus tips in a shallow pan and cover with boiling water. Boil gently for 5 minutes.
Prepare a bowl of cold water ready to plunge in the asparagus.
Once the asparagus is cooked, take it out of the boiling water and plunge into the bowl of cold.
After a few minutes, drain the asparagus and leave it to the side to dry a little.
Meanwhile lay out or roll out 375g Puff Pastry on a floured board. Aim for a rectangle about 36cm x 24cm. (Measurements given for 6 pastries. You will need to amend the dimensions or work in batches for other serving sizes).
Trim the edges if needed,
Use a sharp knife to cut squares out of the pastry roughly 12cm x 12cm.
Line a large oven tray with greaseproof paper and lightly spray the surface with oil.
Carefully move the pastry squares to the tray.
Split 45g Garlic & Herb Cream Cheese across the pastry squares. This should be about 1 tsp per square.
Use the back of a spoon to spread the cream cheese into a circle in the centre of the square. The spread a little to 2 of the opposite corners.
Lay 3 of the cooked asparagus spears onto each smear of cream cheese. Point two heads to one corner and one head to the opposite corner.
Share 90g Grated Cheese across the pastries. Keep most of the cheese towards the centre although it can be spread a little towards the filled corners.
Sprinkle with ½ tsp Sea Salt Flakes split across the pastries.
Beat 1 Egg in a small bowl.
Coat the exposed pastry with egg wash.
Fold one uncovered corner towards the other. Then fold the second corner over that one.