Alfredo Asparagus Bundles

Name: Alfredo Asparagus Bundles
Prep time: 10 min
Total time: 1 h 10 min
Yield: 9
Ingredients: 1 tbsp. unsalted butter; 1 clove garlic, grated or finely chopped; 1/8 tsp. ground nutmeg; 3/4 c. heavy cream; 1 tbsp. cornstarch; 1/3 c. finely grated Parmesan; 1/2 tsp. kosher salt; 1 sheet puff pastry (from a 17.3-oz. box); 27 stalks asparagus, ends trimmed; 3 oz. mozzarella, shredded; 1 large egg; 1 tsp. flaky sea salt; 1 tsp. freshly ground black pepper; 1 tbsp. finely chopped fresh parsley; 1 tsp. finely grated lemon zest (optional)

By Francesca ZaniPublished: Mar 3, 2023

1 Rating

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PHOTO: ERIK BERNSTEIN; FOOD STYLING: SPENCER RICHARDS

Whether or not you love asparagus, you’re going to swoon over these little bundles. Alfredo sauce is all love; the combination of cream, butter, and Parmesan cheese reveals its intense character when baked inside buttery puffs. Make these for a dinner party, Valentine's Day, or just because they scream cheesy! And once we’ve won you over, then you’ll be looking for other recipes using asparagus and puff pastry… remember those brie, asparagus, and prosciutto bundles?

Although Alfredo sauce traditionally doesn’t contain flour or other starch to thicken, it’s crucial to add it in this recipe. Cornstarch will ensure the sauce contains itself within the puff pastry and doesn’t flow out during the baking process.

You can also make these ahead of time. Prepare the asparagus bundles and freeze them on a parchment lined baking sheet until solid. Place them in a zip-top bag and bake when ready to enjoy. They’ll keep for about 1 month. You can also bake them and store them in an airtight container in the fridge for up to 3 days. Reheat at 350° in the oven to crisp up.

Did you try making these? Let us know how it went in the comments!

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Yields:: 9
Prep Time:: 10 mins
Total Time:: 1 hr 10 mins

Ingredients

1 tbsp.
unsalted butter
1
clove garlic, grated or finely chopped
1/8 tsp.
ground nutmeg
3/4 c.
heavy cream
1 tbsp.
cornstarch
1/3 c.
finely grated Parmesan
1/2 tsp.
kosher salt
1
sheet puff pastry (from a 17.3-oz. box)
27
stalks asparagus, ends trimmed
3 oz.
mozzarella, shredded
1
large egg
1 tsp.
flaky sea salt
1 tsp.
freshly ground black pepper
1 tbsp.
finely chopped fresh parsley
1 tsp.
finely grated lemon zest (optional)

Directions

1. Step 1Preheat oven to 400° and line a baking sheet with parchment. In a medium saucepan over medium heat, melt butter. Add garlic and nutmeg and cook, stirring, until softened and fragrant, 1 to 2 minutes. Add cream and bring to a simmer.
2. Step 2In a small bowl, whisk cornstarch with 1 tablespoon water. Add slurry to cream mixture and cook, stirring, until thickened. Reduce heat to medium-low and whisk in Parmesan until melted, about 3 minutes; season with kosher salt. Remove from heat and let cool 10 minutes.
3. Step 3Meanwhile, on a clean surface, roll puff pastry to a 12"-by-12" square. Cut pastry into 9 (4"-by-4") squares.
4. Step 4In a small bowl, beat egg with a splash of water. Brush outer edges of pastry with egg wash. Spoon cooled sauce in the center of each square. Place 3 asparagus stalks in the center diagonally across square. Sprinkle with mozzarella.
5. Step 5Fold right side of pastry over onto left. Brush flap with egg wash, then fold left side over onto right to create a bundle. Brush each bundle with more egg wash; season with sea salt and pepper.
6. Step 6Bake bundles until golden brown, 30 to 32 minutes. Let cool slightly, then sprinkle with parsley and lemon zest (if using).