I came up with this recipe because I had the ingredients on hand and wanted to make something fancy, yet not complicated. The result was so creamy and delicious. A great idea for breakfast, brunch, or even dinner, if you’re feeling fancy. Delicious next to a green salad, yum. It’s super easy to make and takes no time at all (it took me more time to write the recipe than to make it 😉)
Ingredients
- 6 square puff pastry (thawed)
- 13 ounce (a bunch) fresh asparagus
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 1 1/2 tbs. Olive oil
- 4 ounce cream cheese (room temperature)
- 2 eggs (room temperature)
- 2 tbs. Parsley (chopped)
- 1/4 cup Romano cheese (shredded)
- 1/2 cup mozzarella or cheddar cheese (shredded)
- Salt and black pepper
- Everything bagel (optional)
Instructions
- Preheat oven to 425 F.
- Wash the asparagus and pat dry, cut into 1/2 inch pieces saving some of the spears on the side.
- In a pan heat 1 1/2 tablespoons of olive oil sauté 1/2 of an onion until tender, sprinkle some salt (that’s the only salt I will use) add 3 cloves of garlic and sauté for another 30 seconds. Add the asparagus and cook for 1-2 minutes on medium heat until almost tender. Let cool on the side.
- To make the egg filling whisk 4 ounces of cream cheese until soft, add 2 eggs and continue whisking until you have a smooth consistency no lumps. Add black pepper, 2 tablespoons of parsley, cheese and stir to combine, add the cooled asparagus and give it a final stir to combine.
- Arrange the puff pastry inside a cupcake pan, using a fork poke some holes at the bottom.
- Spoon in the filling dividing equally. Top with the saved spears and a sprinkle with everything bagel.
- Bake on the second shelf from bottom for 16-18 until the edges are golden. Let rest and enjoy.