Looking for a memorable dish to impress at your Easter brunch or dinner? These crispy asparagus spears wrapped in puff pastry, paired with zesty Oil & Vinegar lemon pesto and a creamy yogurt dip, deliver just that.
This inventive appetizer highlights fresh green asparagus enveloped in flaky puff pastry, elevated by premium Pesto al Limone from Oil & Vinegar and a simple homemade yogurt dip. Quick to prepare, it's an ideal spring snack to savor outdoors with family and friends.
Serves 4
For the asparagus in puff pastry
For the yogurt dip
Asparagus in puff pastry: Preheat oven to 175°C. Trim 2 cm from the bottom of the green asparagus. Halve the puff pastry sheets and roll each half slightly with a rolling pin. Spread each with 1 tsp Pesto al Limone, top with an asparagus spear, and roll tightly, ensuring ends connect securely. Place seam-side down on a parchment-lined baking tray.
Separate the egg and whisk the yolk with a splash of milk. Brush over the rolls, then sprinkle with chili powder, pepper, and poppy or sesame seeds. Bake for about 15 minutes until golden.
Yogurt dip: In a bowl, combine Turkish yogurt, juice of 1/2 lemon, 5 tbsp Olio di Oliva Basilico, black pepper, and a pinch of Hawaiian black salt. Mix until smooth.
Image & recipe: Oil & Vinegar
