Asparagus Parmesan Pastry Rolls


  • 1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
  • 2 large egg yolks, lightly beaten with 2 tablespoons cold water
  • 5 ounce finely grated Parmigiano-Reggiano (1 3/4 cups packed)
  • 28 (3/4-inch-thick) asparagus (2 pounds), stalks trimmed to 6-inch lengths and tips reserved if desired
  • 3 tablespoons white or black truffle oil (1 1/2 ounces; optional)
  • Description

    The Rolls Should Be Served Warm, So Reheat Them In Batches As Platters Need Replenishing.

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