Mirage Recipe
Prep: 45 mins (+ 1.5 hours chill time)
Cook: 30 mins
Serves: around 12-15 spears
This simple recipe transforms a handful of everyday ingredients into a golden, flaky appetizer or side dish that feels special enough for entertaining, yet easy enough for a weeknight meal. Tender asparagus spears are wrapped in homemade puff pastry and roasted to perfection, making a snack with crisp, delicate layers and an irresistible flavour and texture. The asparagus is vibrant, the pastry is golden, and the whole snack is covered in garlic and Parmesan cheese for an extra savoury taste.
Not only perfectly tasty, these Roasted Asparagus Spears are especially versatile. They can be served as an appetizer for holiday gatherings, a brunch centerpiece, or a delicious accompaniment to roasted meats and salads. They’re equally welcome at spring celebrations, family dinners, and casual get-togethers – no matter the occasion, these snacks fit in.
For more baked appetizer inspiration, visit @mirage_margarine on Instagram.
Ingredients
Puff Pastry
1 1/2 cups
all-purpose flour
pinch
salt
2 cups
Mirage Margarine, cold, cut into cubes
1 3/4 cups
35% cream
Asparagus Spears
1/2 cup
Mirage Margarine, melted
2 tsp
garlic, minced
1/2 cup
Parmesan cheese, grated
2 tsp
thyme, fresh or dried
1 tsp
oregano, dried
to taste
salt and pepper
1 bunch
asparagus, bottoms removed and washed
Directions
Puff Pastry
In a large bowl, combine the flour and salt.
Toss the Mirage Margarine cubes into the flour mixture. Slightly flatten the Mirage Margarine but do not over work.
Pour in the cream and mix to form rough dough.
Turn dough out onto floured surface, and press into a square.
Using the rolling pin press down the dough, and roll out to the length of the pin.
Fold the dough gently into thirds, like a letter. Press down with the rolling pin and roll out once again. Fold into thirds once again. Rest 30 minutes in the refrigerator.
Pull the dough and repeat the rolling and folding two more times. Rest for 30 minutes in the refrigerator.
For a final time, pull the dough and repeat the rolling and folding two more times. Rest for 30 minutes in the refrigerator.
Asparagus Spears
Preheat the oven to 400°F.
Roll the puff pastry out on a floured surface into 15cm x 25cm rectangle. Using a sharp knife, cut the pastry into long, thin strips about 2cm wide.
In a bowl, combine the melted margarine with the garlic, half of the parmesan, herbs, salt and pepper.
Gently place the asparagus into the bowl of seasoned margarine, and lightly toss to coat.
Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray.
Lightly brush each with extra melted margarine, then scatter the remaining parmesan over top.
Bake the spears in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown all over.
Baker’s Notes:
- If you have any extra strips or pieces of puff pastry, coat them in the herbed margarine and bake them until golden to make an extra savoury snack.
- Try rolling the spears in thinly sliced prosciutto before wrapping them with pastry for an added salty kick.
