servings: 20
prep time: 15 minutes
cook time: 12 – 15 minutes
total time: 30 minutes
Ingredients:
Ingredients for the Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons milk
- ½ teaspoon black pepper
- zest of ½ a lemon
- juice of ½ lemon
Ingredients for Asparagus:
- 20 medium to large asparagus stalks
- 1 box (2 sheets) frozen puff pastry, thawed
- cooking spray
Preparation:
Step 1: Preheat oven to 350 degrees. Spray a baking sheet with cooking spray and set aside.
Step 2: In a small bowl whisk together mayonnaise, milk, lemon juice, lemon zest, and black pepper. Your dipping sauce is done! Place in the refrigerator until ready to serve.
Step 3: Start to trim the asparagus. To do this, simply grasp one stalk of asparagus in the middle of the stem in one hand and grab the bottom of the stalk in the other hand, and give it a snap. The asparagus will naturally break where the tough stalk meets the tender part of the spear.
Step 4: Use that snapped asparagus as a guide to cut the rest of the stalks with a knife.
Step 5: Place each sheet of puffed pastry onto a lightly floured flat surface and prick with a fork all over. Cut each the puff pastry into ¼ – ½ inch strips.
Step 6: Wrap each puff pastry strip around a stalk of asparagus and place onto prepared baking sheet. Spray asparagus with cooking spray and bake in the oven until golden, about 12 – 15 minutes.
Step 7: Serve alongside dipping sauce.
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