Puff Pastry Wrapped Asparagus

I made this recipe twice last weekend – once for a Beauty and the Beast girls’ night (photos here) and then for my Grandma’s birthday dinner. This is now one of my go-to easy appetizers. It looks super fancy but it’s actually very quick and easy to make.

Puff Pastry Wrapped Asparagus (adapted from Dash of Savory)

Ingredients:

• 1 bunch asparagus, trimmed and cleaned
• 1 sheet puff pastry
• Salt & Pepper
• 1 egg, beaten
• Toasted Sesame Seeds, for garnish

Directions:

1.    Preheat oven to 400 degrees. Line a sheet pan with parchment paper, set aside.

2.    Season the trimmed asparagus with salt and pepper. Slice the puff pastry into 16 even strands, about ½ inch wide.

3.    Begin wrapping the asparagus with the puff pastry with one side to the other. Line the sheet pan evenly with the wrapped asparagus.

4.    Brush the egg wash onto the puff pastry and sprinkle with sesame seeds. Bake for 20 minutes until the pastry is golden. Remove and serve immediately. 

Lemon Mustard Chicken with Asparagus and Potatoes

This is a really easy dinner to throw together – all goes in one skillet.  I followed the original recipe from Damn Delicious, but next time, I’d cut up the chicken more and quarter the potatoes instead of halving them to make sure it all gets cooked through evenly – we had to put it in the oven awhile longer to finish. 

Lemon Mustard Chicken with Asparagus and Potatoes (adapted from Damn Delicious)

Ingredients:

• 2 T olive oil
• 1 T Dijon mustard
• 1 T freshly squeezed lemon juice
• Zest of 1 lemon
• ½ t dried thyme
• Salt and pepper
• 6 bone-in, skin-on thicken thighs (we already had boneless in our fridge, but I think bone-in would have turned out better…)
• 2 T unsalted butter
• 12 baby red potatoes, quartered
• 1 pound asparagus, trimmed

Directions:

1. Preheat oven to 400 degrees F.   

2. In a small bowl, combine olive oil, mustard, lemon juice, lemon zest, and thyme.  Season with salt and pepper to taste.  Rub onto both sides of the chicken. 

3. Melt butter in a large oven-proof skillet over medium-high heat.  Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.  Set aside. 

4. Add quartered potatoes to the skillet.  Season with salt and pepper.  Place skillet in oven and bake 20 – 25 minutes, or until potatoes are easily pierced with a fork.  Add asparagus and chicken to the skillet. 

5.  Place in oven and roast until chicken is completely cooked through (with an internal temperature of 175 degrees F), about 30 more minutes.  The cooking time will vary depending on the thickness of your chicken and size of your potatoes, so adjust accordingly.