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–+ servings
An asparagus and bacon puff pastry shaped like a square on a parchment paper and wooden cutting board.

Asparagus Puff Pastry

Asparagus season is right around the corner! If you are looking for an easy asparagus recipe that is guaranteed to impress, you will love this Asparagus Puff Pastry! Using a store-bought puff pastry sheet makes this recipe so fast and easy. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, bread, Breakfast, brunch
Cuisine American
Servings 6 servings
Calories 457 kcal

Equipment

  • baking sheet
  • Parchment paper

Ingredients
  

  • 1 bundle asparagus fresh
  • 8 ounces ricotta cheese
  • 4 ounces parmesan cheese freshly grated
  • 6 slices bacon cooked
  • 1 sheet puff pastry dough

Instructions
 

  • Preheat the oven to 425° Fahrenheit. Prepare a baking sheet by lining it with a silpat mat or parchment paper. Gently unfold the thawed puff pastry onto an area lightly dusted with flour.  Carefully roll the pastry dough to a 10 x 11 inch rectangle.
  • Transfer the puff pastry to the lined baking sheet. See tip below for thawing puff pastry dough.Brush the pastry edges with a bit of water. Fold each of the four edges over to create a lip.
  • Use a fork to poke holes all over the middle of the tart. Gently brush the entire tart with an egg wash. Add the asparagus, dollops of ricotta cheese and season with salt and pepper.
  • Bake until golden brown, about 15-20 minutes. The center of the pastry will likely have puffed up. Use a wooden spoon or spatula to gently press the puffed area back down. Transfer to a wire rack.
  • Garnish with cooked bacon crumbles, fresh grated parmesan cheese and extra salt and pepper. Serve warm.

Notes

HELPFUL TIPS FOR USING PUFF PASTRY SHEETS

    • Unfold the pastry onto a lightly floured sheet of parchment paper or a silpat mat.
    • If the pastry cracks when unfolding, sprinkle the crack with water and press the edges back together to seal.
    • If thawed pastry sheets become warm or sticky after thawing, place them back in the freezer for five minutes to firm them back up. Once the pastry is chilled, continue with the steps of making the puff pastry dessert recipe.
    • Puff pastries truly do puff like a hot air balloon in the oven.  I accidentally let my first one swell into the oven rack above it… learn from my mistakes! Give them plenty of room to expand during baking. 
    • To go along with #4, the puff pastry can be fixed if it swells too high during baking.  Use a large, flat spatula or wooden spoon to gently press the pastry back down as soon as it comes out of the oven.  I had to do this with both of the tarts I made today.

Substitutions

This recipe is very versatile and can be customized in so many ways! Whether it is to make it compliant for dietary restrictions or taste preferences, here are a few quick ideas I came up with.
    • cheese- I love making this with parmesan, sharp cheddar, ricotta, gruyere, and fontina, but for a creamier cheesiness you could make it with a soft cheese like American or Velveeta. Cut or crumble the cheese into small pieces for even distribution and melting.
    • puff pastry -So you love the idea of making an asparagus puff pastry, but you don't have a puff pastry crust in the freezer. Now what? I would recommend making this with a popping fresh can of refrigerated crescent roll dough. It will change the texture and looks of the puff pastry, but still will taste very good!
    • bacon - skip the bacon to keep this a vegetarian puff pastry appetizer.
For a completely different take on puff pastry recipes, check out my Strawberry Cheesecake Tart or my Blackberry Cheesecake Tart! They are both fresh and sweet with fresh fruit and a lemon curd cheesecake spread.
 

Nutrition

Calories: 457kcalCarbohydrates: 20gProtein: 17gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 47mgSodium: 582mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 326IUVitamin C: 0.01mgCalcium: 307mgIron: 1mg
Tried this recipe?Let us know how it was!