This is a tasty appy, it's nice to have as part of an appy selection and easy to make. The ingredients are simple too. Although it's not the healthiest with the puff pastry you still get the yummy and nutritious asparagus. The beauty of this recipe is you don't need to precook or blanch the asparagus and it only takes 20 minutes to make. This recipe makes 18 Asparagus Twist. If you would like to make a larger batch you can double or triple the recipe depending on the size of your party.
Clean and wash your perfectly picked asparagus. Open the Pillsbury can and place on the cutting board with a sharp knife cut vertically along the dough about a quarter of an inch strip.
Take the quarter inch cut dough and press part of it on the bottom of the asparagus spear; wrap it around until it reaches the top.
If there is any dough left over add it back- continue doing this the can should be able to wrap around 18 asparagus spears.
Prepare the pan for the oven by take a tablespoon of olive oil and coating the pan. Turn the oven on at 350 degrees.
Place the asparagus on the pan
When the asparagus twist are nicely sorted on the pan top with parmesan and drizzle over the remaining two tablespoons of olive oil.
Bake for 15 minutes and check periodically. Turn them half way through baking so they are brown on all sides. Turn the oven down to 275 degrees for a slower cook so the dough can get nicely browned.