We experienced the fourth winter this past weekend. The first one came in the fall prior to the start of meteorological winter. The third and fourth winters came during the spring. At this point, I wonder if it's worth packing up all of my winter clothes. Or, if we will ever turn the heat off.
The ten hour snowfall paled in comparison to how my weekend actually began. Foolish mistakes and carelessly reading through a recipe caused an epic cake disaster. In spite of being able to salvage some of the cake, semi-permanent scars were left on my baking ego. While I am neither foolproof, nor perfect (so much for being a Virgo), those mistakes were unnerving. It's one thing to learn something new from a mistake. It's another when you know better. Needless to say, it's going to be awhile before I consider attempting that failed cake again. Instead I will be focusing my energies on appetizer making and cooking baking. Because we all need grazing foods and sweet little bites in our lives.
If you are looking for a new appetizer to serve at one of your casual gatherings or as a first course for a dinner party, this is the one you didn't know you needed in your life. Asparagus Brie Bundles with Honey Thyme Butter Drizzle are wickedly delicious and a feast for the eyes. Buttery puff pastry, creamy brie, and roasted asparagus bundled together make for a seriously tantalizing bite.
But when drizzled with Honey Thyme Butter, these bundles are downright sinful.
The return of asparagus to the market is almost as exciting as the return of rhubarb. The long, thinner spears found in the early part of asparagus season are the tastiest and most coveted. For these Asparagus Brie Bundles with Honey Thyme Butter Drizzle, you want to use the longer, thin versus shorter, thick asparagus spears.
To assemble the bundles, you will cut each of your puff pastry sheets into four squares. When slicing your brie cheese, I would suggest you cut thick versus thin slices so softens rather than melts during the baking process. An egg wash helps to both seal the bundle as well as give it's golden finish. Baked in a preheated 375 degree (F) oven, the Asparagus Brie Bundles are ready somewhere between 22 and 26 minutes.
Let me just dwell on this Honey Thyme Butter for a moment. If there was ever a drizzle to create dazzle, it would be this one. You absolutely cannot even think about making the Asparagus Brie Bundles without finishing them with the savory, sweet Honey Thyme Butter Drizzle.
After a light sprinkling of some flaky sea salt and thyme leaves, your Asparagus Brie Bundles are ready to be served.
The recipe makes eight (8) Asparagus Brie Bundles. When serving appetizers at a cocktail party or informal gathering, small bites are sometimes better. Cutting these bundles in half, transforms them into perfect, little bites. I should warn you though, most everyone will want a second half bite. These are that good. Both the bundles and the drizzle can be made several hours ahead of serving. Directions are in the notes below.
As long as I can find fresh rhubarb and asparagus in the grocery store over the course of the next couple of months, I can handle whatever wild weather may be in store of us. On a side note, when the 'real' strawberry season gets here, I may attempt to make the Strawberry Meringue Cake again. Never underestimate what the discovery of a swoonworthy appetizer and great bottle of wine can do to one's spirit.
These Asparagus Brie Bundles with Honey Thyme Butter Drizzle have two kinds of wow factors. They are wickedly delicious and insanely beautiful. I was screaming when I took my first bite. But not for the same reasons I was screaming when having a baking blunder moment.
Whether or not your culinary ego needs a boost or whatever the weather is outside, you need to make these. I promise they are destined to make multiple appearances on your talble for as long as you can find fresh asparagus at the markets.
Asparagus Brie Bundles with Honey Thyme Butter Drizzle (inspired by a recipe from halfbakedharvest)
Serves 8 as a main course and possibly up to 10-12 as an appetizer (most everyone will want to have a second half)
Ingredients
Honey Thyme Butter Drizzle
3 ounces honey
3 Tablespoons unsalted butter
1 Tablespoon plus 1 teaspoon freshly minced thyme leaves, plus more for finishing
Pinch of sea salt
Asparagus Brie Bundles
1 1/4 pounds of fresh asparagus, ends trimmed (choose thin spears)
1 Tablespoon olive oil
Kosher salt and black pepper
2 sheets Puff Pastry, thawed
8-12 ounces brie, cut into 8 thick slices (slices should have a thickness of approximately 1/3")
1 large egg, lightly beaten
Pinch of Aleppo Pepper
Flaky Sea Salt for finishing
Directions
Honey Thyme Butter Drizzle
1. In a small saucepan, melt the butter over low heat.
2. Add in the honey and fresh thyme. Stir until well blended and slightly thickened. Remove from the heat. Set aside.
Asparagus Brie Bundles
1. Preheat oven to 375 degrees (F).
2. Line two large baking sheets with parchment paper. Set aside.
3. Toss the asparagus with the olive oil. Lightly season with salt, pepper, and the Aleppo pepper. Set aside.
4. Roll out the thawed puff pastry on a lightly floured surface. Cut each puff pastry sheet into 4 squares, for a total of 8 squares. Rotate each square so it's points are on the top and bottom (it will look more like a diamond versus a square).
5. Place a piece of brie (approximately 4" in length) down the center of each puff pastry square.
6. Lay a bundle (approximately 7-9) asparagus spears on top of the brie. Note: The asparagus should extend over the top and bottom of the puff pastry square.
7. Take corners of the puff pastry and wrap over the asparagus. Brush some of the egg wash under one of the folded over points to seal the puff pastry. Continue until you have 8 finished bundles.
8. Transfer the bundles to the prepared baking sheets.
9. Brush the puff pastry with the egg wash. Sprinkle lightly with sea salt and black pepper.
10. Place baking pans in the preheated oven. Bake for 22-26 minutes or until the puff pastry is golden brown.
11. Minutes before the bundles are ready to come out of the oven, reheat the Honey Thyme sauce.
12. Transfer the baked Asparagus Brie Bundles to a large platter or to individual serving plates. Drizzle with the Honey Thyme sauce and lightly sprinkle with some additional sea salt and chopped thyme leaves.
13. Serve immediately. The Asparagus Brie Bundles are best when warm.
Important Notes: (1) Each slice of brie should be approximately 4 inches long, 1 inch wide and approximately 1/3" thick. Rinds do not need to be removed. (2) You can thaw your puff pastry in the refrigerator overnight rather than thawing according the package directions. You can use the more expensive frozen puff pastry, but I used the Pepperidge Farm Puff Pastry Sheets with great success. The 1.1 pound box contained two sheets of puff pastry. (3) I used some Savannah Bee Honey for the Honey Thyme Drizzle. (4) If serving as an appetizer on a buffet, cut each of the bundles in half diagonally. (5) The bundles can be assembled up to the point of the egg wash several hours before serving. When ready to serve, preheat oven, brush with the egg wash, season, and bake.
