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Buttery puff pastry, creamy brie, roasted asparagus, and sweet honey all come together in this simple, asparagus and brie puff pastry. These pastries are great for a Mother’s Day brunch, as an appetizer, lunch, or even a light dinner, making them perfect for entertaining. But they best part, they are so delicious!
As mentioned last week, I’m going to be sharing a couple of recipes inspired by my mom this week. With Mother’s Day this coming Sunday, I thought it would be fun to share some recipes that my mom loves, along with stories that you guys might not know.
For those of you who don’t already know, my parents got married really young. My mom was eighteen and my dad twenty-one. They had my oldest brother, Creighton six months after getting married. So, yes, it was the classic teenage marriage situation. Luckily for them, it all worked out, because thirty-three years and seven kids later they are still very happily married and have created a pretty solid family.
I mean, for the most part, there are seven of us after all…
My mom in my eyes is like super women, which sounds pretty cheesy, but I can’t think of better words to describe her. She’s my best friend, business partner, and therapist all at the same time. I have never met a single human being who can do so much and love so hard.
If you ever need anything done, you ask her. If you ever need a shoulder to cry on, or someone to vent to, you go to her. She’s pretty much just everything for everyone. She’ll take in complete strangers, work her butt off to get things done, and love her kids with all her heart (even if they’re annoying…as we can certainly be).
I know I’m biased, but she’s pretty incredible.
She’s also the person that encouraged me to start HBH, so really, we can all thank her for this site you see today!
Thanks mom!
If there’s one thing that mom loves when it comes to food, it’s carbs. Bread, pasta, and rice, are her main food groups. She throws in veggies and fruits because she knows it’s the “right” thing to do, but I think if she could, she’d really just live off of bread…and butter.
Oh, and some chocolate too.
One of the combos my mom loves most is brie and honey, or really just anything involving brie. Can you blame her?
That’s where these pastries come in. They have all the things my mom loves and then some. Bonus? They’re super quick and easy to make. Yes, please.
Here is how these are made.
First, you’ll need some puff pastry. I just buy the frozen puff pastry from the grocery store and let it thaw overnight, in the fridge or on the counter. If not overnight, a few hours will do the trick. Super simple.
Second, you’ll need brie and asparagus. Since I know some of you will ask, I leave the rind on my brie. It helps to keep the brie from melting all over the place. That said, feel free to remove the rind if you don’t like the texture. For the asparagus, I like to use asparagus that’s thin, as opposed to thick. The thinner asparagus cooks up nicely inside these little pastry bundles, and in general, I find thin asparagus to be tastier.
Third, once you have your pastries assembled, you’ll throw them in the oven. While they’re baking, make the thyme infused honey. Yes, you need this honey, and don’t think you can skip it because it’s what completes these pastries.
When the pastries are done baking, I like to drizzle them with honey and serve them warm, sprinkled a little flaky sea salt.
DONE. Simple. But delicious too.
If you’re planning to make these for Mother’s Day, you can assemble these the night before, then just bake before serving to make for easy entertaining.
What’s great about these sweet and savory pastries is that you can serve them for brunch along with eggs, serve them for lunch with a side salad, or even as a side dish for dinner. They’d also work great as an appetizer. So you see? These are so versatile. This is kind of the all around perfect recipe.
And did I mention that they’re delicious? Addictingly delicious?
Because they are.
Try them out tonight, you know, as a test run for Mother’s Day!
If you make these Asparagus and Brie Puff Pasties and love them, please be sure to leave a comment and/or give this recipe a rating! I love, love, love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this, don’t forget to also tag me on Instagram so I can see! I love looking at the photos of recipes you all have made. It makes my day!
Asparagus and Brie Puff Pastry with Thyme Honey
Servings: 8 pastries
Calories Per Serving: 729 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 bunch asparagus, ends trimmed
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper
- 2 sheets frozen puff pastry, thawed
- 8 ounces brie, cut into 8 slices
- 1 egg, beaten
- 1 pinch crushed red pepper flakes
Thyme Honey
- 1/4 cup honey
- 2 tablespoons salted butter
- 1 tablespoon fresh thyme leaves
Instructions
- 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.2. Toss together the asparagus, olive oil, salt and pepper. 3. Roll the pastry sheets out on a floured surface and cut into 8 squares. Place a piece of brie on each square and then add a handful of asparagus. Take 2 corners of the pastry and wrap up and over the asparagus to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg. Transfer to the oven and bake 20-25 minutes or until golden brown. 4. Meanwhile, melt together the honey, butter, and thyme in a small saucepan over low heat. 5. Serve the pastries warm, drizzled with thyme honey and crushed red pepper. Enjoy!
Trust me, you’ll be happy you did.
This post was originally published on May 7, 2018
I find often times an ingredient is listed under the ingredient portion- then never addressed during the recipe run down. Ie- crushed red pepper. Should we assume that goes in with the honey & thyme??
Hi Lita, I am not sure what you are referring to as the crushed red pepper flakes are listed in the recipe and used just before serving. Sorry if that was confusing. if preferred, you can also sprinkle the crushed red pepper flakes over the raw asparagus before baking too. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Daw, I love reading about your mom. It feels like we can get to know her just a little bit every time you share something about her. Your admiration is such a sweet and telling tribute to what a great lady she is.
Also, I’ve been meaning to say THANK YOU for being the only recipe blogger I’ve read to advocate for salted butter in baking. It’s totally my fave. (Maybe it’s an Ohio thing? I grew up near Columbus!)
Thank you so much Lauren! Maybe it is an Ohio thing.. but I love the addition of it!
What a lovely commentary about your mom and your relationship with her. This alone would be the only gift I would need as a mother on Mother’s Day.
Thank you Dee!
Love this little tribute to your mom. She sounds like a special lady. 🙂
Thank you Natasha! She is the best!
These looks so yummy! Definitely will be making these. So, I think I need to borrow your Mom; you said if you need to vent she’s the one to go to. I have some venting to do and need someone to vent to. LOL! Your Mom sounds amazing. Now we know where you get your “amazingness” from.
Haha she is the best! Thank you so much Penny!
Do you sprinkle the pinch of red pepper flakes over the brie and asparagus then wrap or over the pastries after the egg wash? These look so good!
HI! Yes, I sprinkle the flakes on over the asparagus. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I love this recipe. I make it for breakfast but place a slice or two of prosciutto on the pasty, and wile it is baking poach eggs to sit on top after drizzling the lovely honey thyme over the warm pasty, served with melon. A little Prosciutto and Melon update.
YUM!! I am so glad you loved this Loriann! Thank you!
Looks amazing!
Look delicious! Can they be reheated the next day?
HI! Yes, the leftovers are great reheated the next day. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These are absolutely PERFECT! Your ingredients blend together amazing flavors and textures that would not only taste fantastic, but the presentation is gorgeous. What a delicious recipe for a Mother’s Day brunch.
Thank you so much Kristy! I hope you love this recipe!
RE: Eileen: I think cream cheese would be good. We often have a tempura asparagus, cream cheese sushi that is really yummy so that would probably be a nice swap.
?
Looks very delicious, but I’m not a Brie fan. Can you substitute another cheese?
Sure! Feel free to use a cheese that you love. Provolone or mozzarella would be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I loooove puff pastry, these look so good! Little bundles of joy! 🙂
Awh thank you Patricia!
Oh man! This looks beyond delicious. I am going to make this as soon as possible. Well done! I can’t wait to try this either. My most favorite hobby is trying out new recipes. Since I’m engaged in my work at http://essaycaptains.com/ I don’t get much time now a days to tryout everything posted here but I had tried most of them and almost all came out really tasty at my first try itself.
Hi Christopher! I am so glad you like this and hope you try it!
asparagus and pastry? I’m in.
YES! Happy you like this Ruth!
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