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Puff Pastry wrapped Asparagus

Puff Pastry wrapped Asparagus

1 Pound Fresh, Fat Asparagus, blanched
1 Package Prepared Puff Pastry, very cold, but not frozen
Dijon Mustard
Kosher Salt
Freshly Ground Black Pepper
½ Cup Grated Asiago Cheese
1 Kings Organic Egg, whisked together with 1 Teaspoon Cold Water and a Pinch of Salt

Adjust an oven rack to the middle position and heat to 425 Degrees.

1. Cut the asparagus into 2-½ inch pieces.  (You will use the tops and reserve the remaining stems for soup or dinner.)

2. Cut the puff pastry into 3-inch x 1-½ inch rectangles.  Brush the pastry with the mustard.  Season with salt and pepper.  Sprinkle the dough with a pinch of the grated cheese.  You will have some cheese left over. Arrange two spears of asparagus on the dough.  Roll the pastry around the asparagus and arrange on a parchment lined baking sheet.

3. When all of the dough has been used, brush the top of the dough with egg wash.  Distribute the remaining cheese over the tops of the rolls.

4. Bake for 20 minutes, or until puffed and golden brown.  Set aside to cool for 5 minutes before serving.