Asparagus Puff Pastry with Cheese Sauce Recipe
Delightful asparagus puff pastries topped with a savory cheese sauce, perfect as an elegant appetizer or light meal. Crispy puff pastry squares are layered with tangy Dijon mustard, aged cheddar cheese, and tender asparagus spears wrapped optionally in prosciutto, then baked to golden perfection and served warm with a creamy homemade cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Puff Pastry and Filling
- 1 lb puff pastry (thawed)
- 2 Tablespoons Dijon mustard
- 1 1/2 cups aged cheddar cheese (shredded)
- 24-40 spears asparagus (3-5 spears per pastry, woody ends trimmed)
- Olive oil (for brushing asparagus)
- 8 slices prosciutto (optional)
- 1 large egg (beaten)
Cheese Sauce
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon dry mustard powder
- 1 cup milk (2-3% recommended)
- 2 cups aged cheddar cheese (grated)
- Salt and freshly ground pepper, to taste
- Pinch nutmeg
Instructions
- Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Add flour and dry mustard powder, cooking while stirring constantly for about 1 minute until thick and clumpy. Slowly whisk in milk continuously until smooth. Cook while whisking regularly until sauce thickens visibly. Remove from heat, stir in cheese until melted. Season with salt, pepper, and nutmeg. Keep warm or refrigerate up to 3 days and reheat gently before serving.
- Prepare to bake: Preheat oven to 400°F (non-convection). Line a large baking sheet with parchment paper.
- Cut puff pastry: Divide puff pastry into 8 equal squares approximately 5×5 to 6×6 inches.
- Assemble pastries: Brush a thin, 1-inch wide strip of Dijon mustard diagonally across each pastry square. Sprinkle 3-4 tablespoons shredded cheddar cheese over mustard.
- Prepare asparagus bundles: Lightly brush 3-5 asparagus spears per bundle with olive oil. Wrap midsection with prosciutto if using. Place bundles on cheese-covered pastry so tips and ends extend beyond pastry edges.
- Fold and seal pastries: Brush beaten egg on uncovered pastry corners. Fold corners tightly over asparagus to enclose, overlapping edges. Place pastries on prepared baking sheet. Pastries can be refrigerated covered up to several hours before baking.
- Finish pastries: Brush entire puff pastry with beaten egg. Sprinkle lightly with salt and freshly ground pepper.
- Bake: Bake pastries in preheated oven for 15-20 minutes until puffed and golden brown.
- Serve: Serve warm with cheese sauce spooned over the center of each pastry. Optionally season with more freshly ground pepper.
Notes
- The cheese sauce can be made ahead and refrigerated for up to 3 days; reheat gently adding milk if needed to thin.
- If asparagus spears are thin, use 5 spears per pastry; for thick spears, use 3.
- Prosciutto is optional but adds a savory depth and helps hold asparagus together.
- Use non-convection oven setting to ensure gentle, even baking and puff pastry rise.
- For best results, serve pastries warm immediately after baking with warm cheese sauce.
