Speedy saw a video of a recipe for bacon puff pastry asparagus spirals on Facebook, and we had been planning on making them at home since. Two blocks of puff pastry have been sitting in the fridge for weeks. But it took time to source large asparagus. Baby asparagus would shrivel in the heat of the oven.
Well, the much awaited day finally came. As soon as I woke up, I thawed the bacon and puff pastry, and preheated the oven to the required 400F temperature. After my coffee, I started prepping.
The woody ends of the asparagus are too tough to eat, so you need to get rid of the,. Just bend the asparagus spear and it will naturally break to separate the edible from the inedible portion.
Bacon rashers are too wide for this recipe. You have to cut each rasher into two portions. If your bacon slices are too thin, you have the option of folding each slice to halve the width.
Next, you have to roll the thawed puff pastry to flatten it to less than a quarter of an inch thick. Once flattened, cut into strips about half an inch wide.
Then, you start rolling. Take an asparagus and roll the bacon around it from tip to tip. Leave spaces to accommodate the puff pastry later.
When all the asparagus spears have been wrapped in bacon, roll a strip of puff pastry between the bacon to completely enfold the asparagus.
Arrange the asparagus on lined baking trays and brush with egg wash.
Stick in the oven for about half an hour and, voila! The pastry has puffed and browned, the bacon has turned crisp, the asparagus is tender but not mushy. And the best part? Both the asparagus and puff pastry have soaked up the beautiful flavors of the bacon.
- 15 asparagus spears (baby asparagus is NOT recommended)
- 8 fatty bacon rashers
- 1 four-inch block puff pastry thawed
- all-purpose flour for dusting
- 1 egg beaten with generous pinches of salt and pepper
Preheat the oven to 400F.
Rinse the asparagus spears and dry with a kitchen towel.
Take an asparagus and bend to break off the tough woody end. Repeat for the rest of the asparagus spears. Discard the tough ends.
Cut each bacon rasher horizontally into two portions.
Dust your work surface with flour. Roll out the puff pastry into a ten-inch square to a thickness of less than a quarter inch. Using a sharp knife, cut the puff pastry into 15 strips about half an inch wide.
Take an asparagus spear and roll a strip of bacon around it diagonally. Make sure that there is space in between the rolled bacon. Repeat until all the asparagus spears have been rolled with bacon.
Take a bacon-rolled asparagus and roll a strip of puff pastry from end to end. Position the puff pastry so that it alternates with the bacon.
Line two baking trays with silicone mats or non-stick paper.
Arrange the bacon and puff-pastry covered asparagus spears on the baking trays. Keep them two inches apart to allow room for the pastry to puff.
Brush the bacon puff pastry asparagus spirals liberally with the beaten egg.
Bake the bacon puff pastry asparagus spirals for 20 to 30 minutes in a 400F oven. Note that ovens behave differently. A fan assisted-oven will brown the puff pastry and bacon faster than a traditional oven. Check after 20 minutes to see how the bacon puff pastry asparagus spirals are doing. If they still look pale, bake for another five to ten minutes.
Take the baking trays out of the oven. Cool the bacon puff pastry asparagus spirals for a minute or two. Serve while still hot though for best experience.
If you love meat-wrapped asparagus, you will want to try these too:
Bacon, asparagus and mushroom rollsThey look marvelous, don’t they? They tasted great too. Crisp bacon, crunchy asparagus, soft mushrooms and juicy Spam. And I’m not just fishing for praises because I’m the proud wife of the guy who made them — a guy who swears his specialty is fried eggs and hotdogs. Get the recipe.
Beef-wrapped Asparagus With Teriyaki SauceThe asparagus is wrapped in beef, the parcels are lightly floured then fried in a little oil to sear. The teriyaki sauce is boiled gently until reduced, the fried beef-wrapped asparagus parcels are returned to the pan where they cook just long enough to soak up the sauce. Get the recipe.