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Ingredients

  • 1 sheet of puffed pastry
  • 3 tbsp. olive oil or reserve oil from the tomatoes can also be both
  • 3/4 cup sundried tomatoes
  • 3/4 cup feta cheese crumbled
  • 2 large bundles of asparagus washed and dead ends removed
  • 1 1/2 tsp sea salt
  • 1 teaspoon umami powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper

Preparation

  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Roll out the puff pastry dough till you can roughly sketch out 9 squares as pictured above. Drizzle the puffed pastry with half of the olive oil, just randomly.
  3. To the center of the square, add equal amounts of the sundried tomato, feta, and asparagus (remember this is being divided by 9). NOTE:  when placing the asparagus to the puff pastry, make sure that the top and bottom of the asparagus and aligned with 2 corners of the puff pastry, refer to photos.
  4. To a small bowl, add all the spices and stir till combined. Now, dust all the open bundles with this mixture till it's gone.  Distribute evenly.
  5. Close the bundles by wrapping the two other corners of the bundles over the asparagus and then pitching the sides together to seal them.
  6. Drizzle the bundles with more oil and lightly dust with some garlic powder.
  7. Bake for 15 minutes or until golden brown.  Watch them closely to avoid burning.
  8. Enjoy immediately.


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