Ingredients:
1 17.3 oz box of ready to bake puff pastry, thawed
Some flour for your work area
3/4 cup grated Parmesan cheese
24 Asparagus spears
1 teaspoon ground
Mediterraneo Basil & Garlic Sea Salt (or any other flavor of choice)
3/4 cup
Coeur d'Olives Aged Pomegranate Balsamic Vinegar (or any other flavor of choice)
1 tablespoon sugar
1 bay leaf
1/4 teaspoon dried thyme
Preheat oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
Meanwhile, cut puff pastry sheets into thirds along the folds to create six 5 x 10 inch rectangles. On a lightly floured work surface, roll one rectangle to 6.5 x 10 inches. Using a sharp knife, trim edges about a quarter inch per side, then cut into four 2.25 x 6 inch strips. Sprinkle each strip with 1/2 tablespoon Parmesan and center an asparagus spear on top. Wrap strips to enclose asparagus and dampen edges of pastry with water and seal to close. Place pastry wrapped asparagus seam side down on prepared baking pans. Repeat with remaining pastry, Parmesan, and asparagus, spacing appetizers about 2 inches apart.
Lightly brush tops of pastry wrapped asparagus with water and sprinkle each with a pinch of ground
Mediterraneo Basil & Garlic Sea Salt (or one or 2 twists of the grinder). Bake until golden brown, 15 to 18 minutes.
Meanwhile, in a small skillet over medium high heat, bring
Coeur d'Olives Aged Pomegranate Balsamic Vinegar, sugar, bay leaf, and thyme to a gentle boil and cook until liquid is reduced to 1/2 cup, 12 to 15 minutes. Stain, reserving sauce and discarding herbs. Serve asparagus warm with this balsamic dipping sauce.
