Vegan Asparagus Spirals
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Vegan Asparagus Spirals
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 puff pastry vegan, package of
- 1 asparagus about 20-30 spears depending on the thickness, bunch
- 3 tbsp soy milk
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350F.
- Wash and dry your asparagus spears well before wrapping in puff pastry. The pastry won't stick to the spears if they're wet.
- Snap off the woody ends and set aside.
- Thaw your puff pastry overnight (I think there's an option to thaw it within an hour on the counter but double check your package).
- Roll the pastry to about 1/4 inch thickness and cut into 1/2 inch strips. Depending on how long your asparagus, you may need a 10-14 inch long strip. Worse case scenario just trim any excess.
- Wrap each asparagus spear with the puff pastry strip, leaving kind of a "peekaboo" between each spiral, otherwise your asparagus will kind of just steam inside the pastry while baking. Set on a lined baking sheet at least an inch apart. Repeat with remaining spears, you'll end up with about 2 trays of these.
- Use a pastry brush to lightly coat the pastry in soy milk, and sprinkle salt and pepper on top for extra flavour (and decoration).
- Bake for about 20 minutes, either rotating the pan halfway or turning the spears over half way. I was lazy any only rotated the pan. Remove from oven once the edges are nice and golden. Let cool slightly on a wire rack and then serve while still hot!
Notes
- Thicker asparagus spears work better for this recipe, but I used medium ones and they worked just fine.
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