Picky kids? Try wrapping those vegetables in cheesy puff pastry for a fun treat! Serve these delicious asparagus straws from the Dirty Vegan: Another Bite cookbook with a mustard dipping sauce or vegan ranch for a saucy pairing.
What you need:
Plain flour, for dusting
½ pound vegan puff pastry
1 tablespoon Dijon mustard
⅓ cup grated vegan parmesan cheese
2 tablespoons nutritional yeast
½ tablespoon chopped rosemary
¼ teaspoon crushed red pepper
12 thick asparagus spears
Olive oil, for brushing
½ teaspoon salt
¼ teaspoon black pepper
What you do:
- Dust work surface with a little flour. Roll pastry out into a long rectangle, about ¼-inch thick. Spread mustard thinly over pastry, and sprinkle with cheese, nutritional yeast, rosemary, and crushed red pepper.
- Fold pastry in half and roll back out into a rectangle. Cut into 12 long strips and place in refrigerator for 20 minutes to chill.
- Preheat oven to 400 degrees. Trim away any tough ends from asparagus. Remove pastry from fridge. Coil each asparagus spear in a spiral of pastry and lay on a baking tray. Brush pastry lightly with olive oil sprinkle with salt and pepper.
- Bake for 15 to 20 minutes, until pastry is golden and asparagus tender. Serve hot or let cool on a wire rack and serve at room temperature.
Photo credit: Jamie Orlando Smith