- 10 asparagus stalks, cut into three two inch pieces
- Dijon mustard, as needed
- Cooking spray
- 2 eggs, beaten
- 1 package of puff pastry sheets, thawed
Preheat the oven to 375 degrees.
Unroll each pastry sheet onto a clean work surface. Take a chopped asparagus piece and measure out a little less than the width of it on the pastry sheet and cut the sheet into long, thin strips. Divide the strips into 3-inch pieces.
To assemble, wrap the dough around the asparagus piece. Press the seam with your fingers to seal, and then set it seam side down on a baking sheet greased with cooking spray.
Add 2 tablespoons of water to the beaten eggs and whisk quickly to combine. Using a pastry brush, brush each asparagus piece with the egg wash, then bake in the oven until the puff pastry is cooked and golden brown, about 15 minutes.