I have now made this twice over the holidays to serve as a side dish and I realize it has a ton of potential for lots of different ideas. I will provide the recipe used here but by all means try something different and let me know how it works out!
This is a very easy recipe and while it is not low calorie – having a small piece is not bad and it does serve a large number of guests.
1 pkg of pastry dough (I used Tenderflake)
2 large handfuls of asparagus – medium thickness to thinner is best
Sliced cheese – again as much as you want – I used thin slices to cover the bottom and a few over the top
1 tbsp Dijon mustard – optional
1 tbsp butter melted
Cook the asparagus until slightly tender – (about 2 minutes in the microwave)
Roll out the dough fairly thin and into a large rectangular shape about 10″ wide by about 18″ long. Spread a tbsp of dijon mustard down the middle of the dough. Next lay down a thin layer of the sliced cheese (I used Emmenthal for one and Provolone for the other but you could use goat cheese or any other cheese you like). Lay the asparagus in two bundles down the middle of the dough (the dough should be about the length of two bundles of asparagus set head to toe). Lay a few more slices of the cheese on top and fold one end of the dough over keeping the asparagus in a tight bundle (see photo below) and roll into a long log shape.
Next score slices into the top of the pastry (I scored it into the number of pieces I wanted to cut it into so it maked it easy). Melt the butter and spread over so pastry browns.
Bake at 350 degrees for about 45 minutes – keep an eye on it so that it doesn’t burn – should be golden brown when done. Take out of the oven and slice carefully and you have a great side dish.
I am thinking of trying this with either a meat dish or a mixture of roasted vegetables next. Let me know if you make it with something other that asparagus and how it turned out.