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Alfredo Asparagus Bundles in Puff Pastry with Crispy Bacon

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Flaky puff pastry wraps around tender asparagus, creamy Alfredo sauce, melted mozzarella, and crisp bacon for a savory bundle that’s equally at home as an appetizer, elegant brunch dish, light main course, or flavorful side.

Ingredients

Units Scale
  • 8 slices of bacon
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, crushed
  • 1 tablespoon flour
  • 1 cup whole milk (2% will work)
  • 1/2 cup fresh grated Parmesan
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 sheet puff pastry
  • 1 bundle of asparagus, trimmed to 4-inches (you’ll need 18 spears)
  • 3 ounces mozzarella, shredded
  • 1 large egg
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley

Instructions

  1. Thaw the puff pastry according to package directions. While it thaws, preheat the oven to 400°F and line a baking sheet with parchment paper or spray it with non-stick spray.

  2. Cut the bacon into ¼-inch pieces and cook in a skillet over medium-high heat until crisp. Transfer to a paper towel–lined plate to drain.
  3. In a medium saucepan over medium heat, melt the butter. Add the crushed garlic and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a roux, then slowly whisk in the milk. Cook, stirring constantly, until thickened, about 2 to 3 minutes.
  4. Reduce the heat to medium-low and whisk in the Parmesan cheese until melted. Season with kosher salt, nutmeg, and cayenne pepper. Remove from heat and let cool for about 10 minutes.
  5. Roll the thawed puff pastry into a 12-inch square on a lightly floured surface. Cut into nine 4-inch squares.
  6. In a small bowl, beat the egg with a splash of water to make an egg wash. Brush the edges of each pastry square with egg wash.
  7. Spoon a small amount of the cooled Alfredo sauce into the center of each square. Place 2 trimmed asparagus spears diagonally across the sauce. Top with a spoonful of bacon and a sprinkle of mozzarella.
  8. Fold one side of the pastry over the filling and brush the flap with egg wash. Fold the other side over to seal the bundle. Place the bundles on the prepared baking sheet with the folded side facing up for presentation. Brush the tops with egg wash and lightly season with salt and pepper.
  9. Bake for 22 to 24 minutes, or until the pastry is golden brown and puffed. Let cool slightly, then sprinkle with chopped parsley before serving.

Find it online: https://foodienoise.com/alfredo-asparagus-bundles-in-puff-pastry-with-crispy-bacon/