Asparagus Cheese and Bacon Bundles
Oh boy, get ready for a treat with this appetizer! These asparagus cheese and bacon bundles are bursting with flavor and will elevate your Easter Brunch to a whole new level.
Combining the goodness of asparagus, bacon, Gruyere cheese, slathered in melted butter and maple syrup, all wrapped up in a puff pastry blanket.
Holy cow, you couldn’t ask for more in one delightful bite!
Impressive Yet Easy
The wonderful thing about these bundles is that they look impressive but are incredibly easy to make!
Plus, here’s a pro tip: you can prepare them the day before, bring them to room temperature, and then pop them in the oven just before serving brunch!
Asparagus Cheese And Bacon Bundles Ingredients
- 1/2 Pound Pencil Thin Asparagus
- 1 Sheet Puff Pastry (Frozen and thawed according to directions)
- 3 Slices Bacon (cooked according to directions, then cut in half to make 6 pieces)
- 1 Heaping Cup Shredded Gruyere or Swiss Cheese
- 3 TB Melted Butter
- 1 Heaping TB Maple Syrup
- 1 TB Olive Oil, Salt, and Pepper (To coat Asparagus)
- 1 Pinch Maldon Salt or Coarse Sea Salt on Each Pastry
- 1 Beaten Egg (to brush on pastry before baking)
Asparagus Cheese And Bacon Bundles Instructions
Preparing Asparagus
- Wash and prepare the asparagus by removing woody bottoms until about 6 inches long.
- Roll the asparagus in olive oil and season with salt and pepper.
Butter and Maple Syrup Magic
- Melt butter and add maple syrup, creating a luscious mixture.
Puff Pastry Preparation
- Roll out the puff pastry on a floured surface to approximately 15 x 10 inches.
- Cut the pastry into six equal squares.
Stuffing the Bundles
- Turn each pastry square on an angle, resembling a diamond.
- Brush generously with the butter and maple syrup mixture.
- Layer each square with 2 TB shredded cheese, one piece of bacon (halved), and four prepared asparagus spears – in this order.
Folding and Baking
- Bring the left triangle up to cover the asparagus and brush with beaten egg yolk.
- Repeat the process with the right side, adhering to the left side to prevent openings during baking.
- Brush the entire bundle with the egg wash and lightly sprinkle with salt.
- Place the bundles on a parchment-lined sheet and bake at 400 degrees for 15 minutes.
Serving
- Check halfway through to ensure the triangles are not opening; gently push the point back down with a fork if needed.
- Serve the bundles warm on a pretty platter and watch them disappear!
Conclusion
Voila! Super easy, quick to make, and a delight to serve. No need for dips—just let the flavors shine on their own. If you’re a fan of asparagus, you’re going to LOVE this recipe. We hope you enjoy these Asparagus Cheese and Bacon Bundles at your Easter Brunch!
Asparagus Cheese and Bacon Bundles
Equipment
- 1 Saute Pan to cook Bacon according to directions
- 1 Baking Pan lined in Parchment
Ingredients
- 1/2 Pound Pencil Thin Asparagus
- 1 Sheet Puff Pastry Frozen and thawed according to directions
- 3 Slices Bacon cooked according to directions then cut in half to make 6 pieces
- 1 Heaping Cup Shredded Gruyere or Swiss Cheese
- 3 TB Melted Butter
- 1 Heaping TB Maple Syrup
- 1 TB Olive Oil, Salt and Pepper To coat Asparagus
- 1 Pinch Maldon Salt or Coarse Sea Salt on Each Pastry
- 1 Beaten Egg to brush on pastry before baking
Instructions
- Wash and prepare asparagus by removing woody bottoms till about 6 inches long
- Roll Asparagus in Olive Oil and Salt and Pepper
- Melt Butter and add Maple Syrup
- Roll out Puff Pastry on a floured surface till about 15 x 10 inches
- Cut the Pastry into six equal squares
- Turn on an angle like a diamond and brush with the Butter Mixture, then with 2 TB Shredded Cheese, One Piece of Bacon then 4 prepared Asparagus Spears – in this order
- Bring the left triangle up to cover the asparagus and brush with the egg yolk then do the same with the right side adhering to the left side so they do not open in the oven. Brush this as well with the egg wash then sprinkle lightly with salt
- Place bundles on a parchment lined sheet and bake at 400 degrees for 15 minutes
- Check about half way through to make sure triangles are not opening – if so just use a fork to gently push the point back down
- Serve warm and enjoy!
