Bacon Asparagus Bundles

Measure flour and salt in a food processor or in a large bowl. Cut butter cubes in my pulsing several times until the dough looks like coarse sand. You may also do this by hand in a regular bowl and with a pastry blender. Add water a little bit a time and continue processing dough until it forms a ball. If you feel like you need more water, add a little more at about 1 tbsp at a time.

Turn the puff pastry onto a lightly floured board and roll out onto a rectangle. Fold the long sides into a square, cover with plastic wrap and rest the puff pastry overnight or for at least 3 hours.

Toss asparagus in olive oil and season with salt and pepper.


On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares.

To make the bundles, wrap bacon around seasoned asparagus. Sprinkle gruyere, about 2 -3 tablespoons per bundle and place bacon wrapped asparagus on top. Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Transfer for parchment lined baking sheet.

Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.

Bake until puff pastry is golden and puffed, about 12-15 minutes.

Remove from oven and serve immediately as an appetizer or a brunch main course.