Cheesy Asparagus Parcels

Asparagus smothered in a garlic butter all wrapped in a cheesy pillowy pastry cushion! These Cheesy Asparagus Parcels are the PERFECT side dish to impress!

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Close up of plated pastries

I like cheese, I like asparagus, and I like puff pastry. If you guys do as well then you’ll be sure to love these Cheesy Asparagus Parcels.

To be honest, I was a little skeptical about the combination of asparagus and puff pastry. But I started to think about artichoke spinach puffs. Well, those are green veggies, cheesy, and wrapped in pastry and those taste delicious. So I decided to push through with this recipe!

Fresh Asparagus

Make sure your asparagus as super green and super healthy. Some people prefer the thinner stalks and some prefer the fatter ones. Here, I’ve used the fatter ones, but you can choose whichever you prefer.

This recipe calls for store bought puff pastry. (store bought puff pastry is great! I love the Pepperidge Farms puff pastry) Aside from the thawing process, you don’t need to roll or reshape the pastry sheets. Just unfold it and cut it into square quarters.

Assembly of Asparagus and Pastries

The asparagus should be tossed in a garlic butter before assembly but I’m including the above photo to show how the parcels should be assembled.

The type of cheese you end up using is optional BUT I think pepperjack cheese is the best option. The flavor compliments the buttery texture of the puff pastry and the cheese is extra gooey as it bakes.
IF you want a little heat, you can add a sprinkle of crushed red pepper flakes before you wrap the parcels up.
Don’t forget to sprinkle some kosher salt on the puff pastry after you give it an egg wash.

Pro tip! Use the egg as glue for the portion of the parcel where one side of the pastry overlaps with the other. If not, your parcels won’t stay intact and they’ll split open as they bake.

OOEY GOOEY CHEESE

Enjoy your Cheesy Asparagus Parcels as a side dish or make a smaller version of them for a potluck and they’ll surely be loved by everyone!

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Cheesy Asparagus Parcels

Asparagus smothered in a garlic butter all wrapped in a cheesy pillowy pastry cushion! These Cheesy Asparagus Parcels are the PERFECT side dish to impress!
Prep Time10 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 4 Parcels
Calories: 325kcal

Ingredients

  • 20 Stalks Asparagus (about 1 pound)
  • 1½ Tbsp Unsalted Butter, melted
  • 1 Clove Garlic, grated
  • ¾ tsp Kosher salt, divided
  • ¼ tsp Black Pepper
  • 4 Slices Pepper Jack Cheese
  • .5 tsp Crushed Red Pepper (optional if you want a kick)
  • 1 Package Puff Pastry (fully thawed)
  • 1 Egg, beaten

Instructions

  • Preheat oven to 400°. Line a sheet pan with parchment paper.
  • Cut off some of the stem of the asparagus, I usually cut about .5 to 1 inch off depending on the stalk.
  • Melt the butter and stir in the grated garlic, ½ teaspoon of kosher salt, and ¼ tsp of black pepper. (if you want a little more spice, you can add the crushed red pepper to this mixture)
  • Generously coat and toss the asparagus in the garlic butter mixture.
  • Unfold the sheet of puff pastry so it lays flat on a clean surface. (there is no rolling required)
  • Cut the pastry in half horizontally and vertically so you have four pieces. Arrange them so they are sitting diagonally.
  • Lay a slice of cheese on each of the four pieces (the slices should be a little smaller, which is exactly what you want)
  • Lay five stalks of asparagus on each parcel. The stalks should be centered on the parcels to they stick out evenly top and bottom. The asparagus should also be arranged with a layer of three and a layer of two stacked on top.
  • Brush the part of the pastry that is exposed around the cheese with the beaten egg.
  • Then fold the side corners of the pastry squares over each other. Make sure to brush some of the beaten egg where the overlap, it'll act as glue.
  • Brush the outside of the pastries with the egg.
  • Sprinkle the remaining ¼ teaspoon of kosher salt on the pastry parcels.
  • Bake for 20 minutes at 400°.
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