Welcome springtime and all the brunch opportunities that come with it with these light and delicious Honeyed Ricotta and Asparagus bundles. These little squares of golden Pepperidge Farm Puff Pastry stuffed with honey, ricotta, pancetta, asparagus and a little bit of lemon zest will have you winning at hostess with only the bare minimum of effort involved.
We all have certain foods that automatically make us think of spring. For me, those foods are undoubtedly asparagus and lemons. I get so excited when I see asparagus start to show up at the local farmers markets, and I can think of no better pairing than some delicious lemon zest. We have a lemon tree in overdrive at the moment, so I pop lemon juice and lemon zest on just about everything at this time of year 🙂 It really adds a fresh little zing to any meal.
Well this weekend, while doing the rounds of our local market, there were delicate little spears of asparagus popping up at a few select stalls and I just had to nab some and experiment. With the sun shining despite a forecast of rain (thank goodness it didn’t rear it’s head, I for one am in need of some serious Vitamin D), we had some friends over and enjoyed these Honeyed Ricotta and Asparagus Bundles paired with some sparkling apple cider while the kids ran riot in the yard. A lovely little impromptu pre-spring brunch – just perfect!
Asparagus Bundles are super easy to whip up and are always well received at spring potlucks and gatherings. In fact, they are just perfect for an Easter brunch or a Mother’s Day lunch as they are fancy but completely fuss-free. Just what you want when you have guests over! Plus they can be eaten one-handed which always comes in handy when you are socializing 🙂 If you need something a bit more substantial, they pair nicely with a fresh salad to make a filling but light spring time meal.
What produce are you looking forward to this spring? I love to hear from you, so be sure to pop back and leave a comment. And if you need some more inspiration for easy Puff Pastry appetizers for your spring time brunch be sure to pop over here and have a look around.
- 1 frozen Puff Pastry Sheet, thawed according to package directions
- 3/4 cup ricotta cheese
- 1/4 cup parmesan cheese, grated
- 2 tbsp pure honey
- 1 small bunch asparagus (about 1/2lb), woody ends removed
- 1 tbsp olive oil
- 6 slices pancetta (alternatively use nitrate-free ham)
- zest from one lemon
- salt and pepper to taste
- 1 large egg, plus 1 tbsp water for egg wash
Preheat oven to 425F and line a baking tray with some parchment paper
On a lightly floured surface, roll the Puff Pastry Sheet out to a large square, about twice its size. Cut into 6 equal squares
In a small bowl combine the ricotta and parmesan and stir well
Brush the Puff Pastry Sheets with the egg wash. Spoon the ricotta-parmesan mixture evenly between the 6 Sheets and spread it with the back of the spoon. Drizzle the honey on top of the ricotta mixture
Place a slice of pancetta on top of the parmesan mixture, followed by about 3 asparagus spears and a little sprinkle of lemon zest. Drizzle with a little bit of olive oil and use a pastry brush to brush over the asparagus. Salt and pepper to taste
Wrap the pancetta around the asparagus, then wrap the Puff Pastry. Make sure the Puff Pastry is overlapping and press down a little bit to ensure it sticks
Brush the Puff Pastry with some more egg wash, pop on the baking sheet and bake for about 15 minutes, or until golden and puffed. Serve immediately