Asparagus Envelopes

    • 1 bunch of asparagus

    • Season with olive oil, salt, pepper, onion, and garlic powder

    • Cream cheese filling: stir together…

      • ½ cup of vegan cream cheese (I used Treeline Cheese Plain Dairy-Free Cashew Cream Cheese)

      • ½ tbsp maple syrup

      • 1 tsp of apple cider vinegar

      • Splash of a lemon

    • Puff pastry

Get cooking:

  1. Take puff pastry out of freezer/fridge to defrost

  2. Trim the stems of the asparagus by snapping off the bottoms

    1. For thick asparagus: cut in half from the top to the stem

    2. For thin asparagus: use as is

  3. Season the asparagus with olive oil and sprinkle salt, pepper, onion, and garlic powder to coat all the pieces

  4. Put asparagus to the side

  5. The puff pastry should be defrosted and soft to work with- unroll and take one sheet (no worries if the folds rip and you’re left with three smaller strips)

  6. After rolling the dough to thin it out, cut into squares

  7. On the center of each square, dollop the cream cheese filling in the middle

    1. I used a small spoonful in each

  8. Place a handful of asparagus into the center of square (tops matching up with one corner)

  9. Fold the other two corners over the asparagus and press together

  10. I used melted vegan butter to coat the outside of the puff pastry prior to baking

  11. Bake for 10-15 minutes a 350º F, or until you see golden coloring on the puff pastry