I love these little bundles of springtime— asparagus, pancetta, and parmesan cheese wrapped in flaky puff pastry.

You guys know I have a sweet tooth that operates in overdrive, but sometimes I’ve just got to have something savory. And we’re approaching the time of year when fresh produce is so abundant and beautiful that my daydreams about fruit and vegetables rival those of cookies and cakes.


  • 1 small bunch (about 1/2 lb, 225 grams) asparagus, woody ends removed
  • 1/4 cup (30 grams) parmesan cheese, grated
  • 8 slices (2 oz, 56 grams) pancetta (see Note)
  • 1 sheet puff pastry, thawed if frozen
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 large egg + 1 tablespoon water, for egg wash


  • Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Out a lightly floured surface, roll the puff pastry out to a large rectangle about about twice its size. Square off edges and cut into 8 squares or rectangles.
  • Toss asparagus in olive oil and sprinkle lightly with salt and pepper.
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