Bistro Asparagus Twists from American Vegan Kitchen

Every year, our family takes steps to reduce holiday stress. Last year, we all enthusiastically agreed to do only home-made gifts for Christmas, which has become a new tradition for us. This year, I’m trying extra hard to think ahead with fun foods that take minutes to make but still have that feeling of holiday indulgence. This recipe is one of those. It’s sure to find a welcome (but short-lived) place in your menu this season. You may want to follow my example and double it.

Speaking of holiday food, While American Vegan Kitchen isn’t stuffed full of holiday-fare, it has many recipes that are easy, hearty, and satisfying. Check out the Look Inside feature on Amazon. I’m hoping you’ll like what you see and pick up a copy for yourself or any vegans or aspiring vegans in your life. Cookbooks are the gifts that keep on giving.

Bistro Asparagus Twists
Makes 16

Looking for an incredibly easy, yet fantastic tasting festive appetizer? With the holidays around the corner, who isn’t? Even better, these can be prepared ahead of time and baked while your guests arrive.

Dipping Sauce:
2 tablespoons vegan mayonnaise
2 tablespoons vegan sour cream
1 tablespoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon prepared hot mustard

Twists:
16 asparagus spears, tough ends trimmed
1 sheet frozen puff pastry, thawed
1 tablespoon prepared hot mustard

1. Sauce: In a small bowl, combine all the ingredients and mix until blended. Refrigerate until ready to serve.

2. Twists: Preheat the oven to 400°F . Steam the asparagus over a pot of boiling water for 5 minutes. Transfer immediately to a bowl of cold water to stop the cooking process. Pat dry.

3. Unroll the pastry sheet on a lightly floured work surface. Cut and remove one third of the pastry for another use. You should have a 6 X 9-inch rectangle remaining.

4. Spread the mustard evenly over the puff pastry. Cut into 16 strips about 1/2-inch wide across the short side of the pastry.

5. Using one strip of pastry and one stalk of asparagus, beginning at the stem end, wrap the pastry diagonally around the asparagus, leaving space between the pastry.

6. Arrange on the baking sheet and repeat, placing them about 1-inch apart, until the asparagus and pastry are used up. Bake 18 to 20 minutes, or until golden. Serve hot with the dipping sauce on the side.

(Recipe copyright Tamasin Noyes, American Vegan Kitchen published by Vegan Heritage Press, 2010).

Next up: Food Network Friday wraps-up Friday, December 2nd. If you haven’t baked muffins to share, this recipe might be a good one.

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