I love puff pastry because you can top it or fill it with just about anything, sweet or savory. I always have lots of asparagus and sun-dried tomatoes in the fridge from making my Couscous Breakfast Bowl and Orzo with Mushrooms, Asparagus & Cherry Tomatoes so I wanted to incorporate these ingredients into an appetizer.
The first thing that came to my mind was flaky, buttery puff pastry. I make Feta Stuffed Puff Pastry all the time and everyone who tries them absolutely loves them so I knew these would be a big hit as well. I decided to leave the asparagus and sun-dried tomatoes on top of the puff pastry instead of inside just because they are so colorful and appetizing.
Make these beautiful appetizers for your next party and your guests will love you!
- 1 - 20 oz package puff pastry squares (I buy mine at the local European market)
- 6.5 oz feta cheese
- 1 egg yolk
- 20 asparagus spears
- 1 cipollini onion chopped
- 2 tablespoons sun-dried tomatoes
- 1 tablesppon olive oil
- 1 teaspoon olive oil
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- If puff pastry is frozen make sure to remove from the freezer to thaw out. Cut into 3 inch squares and place directly on baking sheets.
- Snap the tough portion off the asparagus spears and toss away. Coat the asparagus with 1 tablespoon olive oil, salt, and pepper.
- In a large saucepan heat one teaspoon of olive oil. Add onion and salt. Cook until translucent in color. Add asparagus and cook on medium heat with lid on for about 15 minutes or until asparagus is tender. Remove and cut into two inch pieces.
- Crumble your feta in a small bowl and mix with 1 egg yolk.
- Now you are ready to assemble. Place a small teaspoon of feta on each puff pastry. Top with a few asparagus pieces. Continue to do this for each one.
- Bake in preheated oven for about 30 minutes or until golden brown.
- Remove from oven and top with sun-dried tomatoes.
- Serve warm or if you need to reheat place them in a 325 degrees F oven for a few minutes.