INGREDIENTS
8 slices bacon
Flour, for rolling out dough
1 sheet crescent dough
1 small bunch (about 1/2 lb.) asparagus, woody ends removed
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
Egg wash
1/2 c. freshly grated Parmesan
DIRECTIONS
- Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, lay bacon. Bake until bacon is cooked but still pliable, about 20 minutes.
- Increase oven heat to 425°. Line a large sheet pan with parchment paper.
- On a lightly floured surface, roll the puff pastry out to a large rectangle. Square off edges and cut the rectangle into 8 even squares.
- Toss asparagus in olive oil and season with salt and pepper.
- Brush each square of puff pastry with egg wash. Place a slice of cooked bacon on top, followed by 3 to 4 stalks of asparagus and a sprinkle of Parmesan. Wrap bacon around asparagus and cheese, then wrap puff pastry around the bacon-asparagus bundle, overlapping the puff pastry ends to seal.
- Brush each puff pastry with more egg wash. Bake until puff pastry is golden and puffed, about 12 minutes.
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CL::JG
