Asparagus pastry twirls Recipe

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Asparagus pastry twirls
Makes18–18
SkillEasy
Preparation Time30 mins
Cooking Time20 mins
Total Time50 mins
Nutrition Per PortionRDA
Calories56 Kcal3%
Fat8 g11%
Saturated Fat3 g15%
Carbohydrates7 g3%

This spring vegetable always brings a touch of class to a party – our recipe for asparagus pastry twirls will impress your guests.

This recipe for asparagus pastry twirls would be the perfect appetiser for a dinner party. After all the king of spring vegetables, asparagus, is the star of the show in this easy yet exciting canapé. The puff pastry twirl makes these a bit of a showstopper and the boursin gives a boost of flavour which your guests will love.

Asparagus is a great source of vitamin A – good for your eyes and skin – and vitamin C and K – both important for a healthy diet. Asparagus is also a really good source of folic acid, this is an important nutrient for the production of red blood cells and for foetal development. These asparagus pastry twirls are really simple to make but will be a hit with your lucky guests.

Method

  1. Heat the oven to 200C/Gas 6. Place the Boursin in a microwaveable bowl and heat on high for 30 secs to soften. Unroll the pastry and spread the Boursin all over. Scatter over half the Parmesan and half the paprika. Cut the pastry into 18 long strips around 1cm in width.
  2. Starting at the bottom of the asparagus spear, twirl the pastry strip around it to create a spiral effect. Repeat the process. Glaze each spiral with the beaten egg and sprinkle the remaining Parmesan and paprika over each one. Bake for 15-20 mins, or until the pastry is golden brown.

Ingredients

  • 75g Boursin garlic and herb cheese
  • 320g ready-rolled puff pastry
  • 25g Parmesan, grated
  • 2tsp smoked paprika
  • 18 asparagus spears
  • 1 egg, beaten
Top Tip for making Asparagus pastry twirls

Any cream cheese will work here, if you’ve got a favourite swap it with theBoursin

Samuel Goldsmith

After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays. 


After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).


After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio. 


Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.