Asparagus is one of my favorite vegetables. It’s high in fiber, vitamins, and minerals; and low in calories and sodium. It’s a versatile vegetable that can be used as a side dish, appetizer, or as a main course ingredient, think stir-fry!
Here’s one of my favorite asparagus recipes. These Asparagus Pockets are tasty, easy, and look impressive. They’ll make a great appetizer at a party, specially during the holidays. They’re so easy to make, you can whip them out in less than an hour. Guests will think you spent hours preparing them!
Here’s my recipe, hope you love them as much as we do!
– 24 Asparagus tips – washed and trimmed to about 8” long
– 2 cans refrigerated crescent dough
– 1/2 shredded Parmesan cheese
– 1 Egg – beaten
- Pre-heat over to 375 degrees
- Prepare asparagus
- Unroll crescent dough – dough is pre-cut into 8 triangles and unroll as 4 sets of triangles together forming a rectangular piece
- Separate rectangles – Do not separate it into triangles – you should have 8 rectangles with a diagonal line scored from one corner to the other
- Press the scored line together to form a smooth rectangle
- Place 3 asparagus tips diagonally across the dough – from corner to corner
- Sprinkle about 1/2 tsp of cheese over asparagus
- Fold free corners over each other to form the pocket. Top and bottom of asparagus should peek out. Check picture above.
- Place each pocket on a parchment covered baking sheet.
- Brush each pocket with beaten egg.
- Bake in oven about 20 minutes or until dough is golden brown.
- Remove from oven and serve hot or warm.
- Makes 8 pockets.