These asparagus puffs are a quick and easy vegan snack and great for kids lunch boxes (or adult’s lunch boxes). Super tasty and kid approved! 100% plant based.
Asparagus Puffs
Ingredients
- 12 spears Asparagus washed and dry end snapped off
- 3 sheets Puff Pastry (dairy and egg free vegan pastry)
- 1 Tsp Paprika Powder
Servings: people
Units:
Instructions
- Pre-heat oven to 330 degrees fahrenheit (175 degrees celcius)
- Snap dry ends off asparagus.
- Wash and dry asparagus.
- Cut pastry sheets into quarters and leave on plastic so it doesn't stick to the bench while you're working with it.
- Wrap each asparagus spear from one corner to the other on a 45 degree angle.
- Place rolled asparagus spears on a tray lined with a baking sheet.
- Sprinkle with paprika powder.
- Bake for about 20 to 25 minutes until crispy and light brown on top.
Share this Recipe
I will try this for sure but am wondering if I have to peel the stalks of the asparagus first? Did you do it? Sometimes peeling them makes them more tender.
I don’t peel them just because I’m usually in a hurry, but if you prefer to peel them it should make them a bit more tender. Let me know if you try it.
This will make my husband sooooo happy, thank you! My question is about the thickness of the asparagus. We are lucky to be enjoying asparagus that is 2-3 times thicker than the ones in your video. How does this change the baking time? Should they be blanched first or just left as is? Thank you so much! I can hardly wait to try these and your nut & soy free cheese!
Mine were about 1cm wide. If they are thicker they might not cook through and you don’t want to leave the pastry in longer because it will burn. You could try blanching or steaming them a little before you put them in the pastry. Or you could slice them in half lengthways. Enjoy!!