Tuesday, April 10, 2012


Since my son has been asking for asparagus again, I figured I would do a twist on this recipe. My son helped prepare the dish with me. He even recruited my oldest daughter to help. They did a pretty good job. 
I will admit I don't use puff pastry a lot. The kids like it and it is very versatile. It does look fancy doesn't it.
Asparagus Spirals
1 lb asparagus
1 tsp olive oil
1/4 lemon zest, grated
1 tsp dry thyme
1 sheet of puff pastry, thawed

  1. Preheat oven to 400 degrees.
  2. Take one stalk of asparagus and bend it in half until it snaps.
  3. Cut the other pieces of asparagus the same length as the snapped asparagus.
  4. Drizzle the olive oil over the asparagus.
  5. Add the lemon zest and thyme. Toss to coat the asparagus.
  6. Roll out the sheet of puff pastry.
  7. Cut the puff pastry hortizontally in 1/2 inch strips.
  8. Wrap the strips around each piece of asparagus.
  9. Cook the asparagus in a single layer on a baking sheet for about 15 or until golden brown.
Recipe aspired from the Pepperidge Farm website.
 Did you already know...
-In 1937, Margaret Rudkin began to experiment with making preservative-free bread because her son was allergic to the commercial breads ingredients. 
-Margaret Rudkin began to sell her bread to local grocers.
-She named her business Pepperidge Farm after her family's farm in Connecticut.

1 comment:

  1. Honestly, puff pastry makes everything better. I don't eat it much either, but it's only because I have a hard time stopping once I get started! These little veggie spirals look like the perfect way to get a kid to eat his greens. Thanks for sharing! :)