This easy-to-make recipe combines the fresh, crisp flavor of asparagus with the flaky, buttery goodness of a store-bought refrigerated crescent roll pastry and the slightly salty, cheesy, and nutty flavor of parmesan cheese. Whether enjoyed for breakfast alongside eggs or as a tasty accompaniment to a soup or salad for dinner, these Crescent Wrapped Asparagus with Parmesan are sure to be a hit.
Over-easy eggs have never been a thing in the Delawder household. Yes, we know what they are and yes, we eat eggs that are technically over-easy, however, you will never hear us reference them as that. The Delawders refer to these eggs as dippity eggs and only as dippity eggs. And yes, the struggle is real when out at a restaurant and ordering dippity eggs. We have to force ourselves to use the term over-easy to prevent waiters and waitresses from staring at us in complete confusion. It’s annoying. I mean, come on, telling someone you want a dippity egg sounds so much cooler than asking someone for an over-easy egg, right? P.S. I totally hope the next time you order eggs out a restaurant that you remember this rant and ask your waiter or waitress for dippity eggs. Let me know how it goes. Also, if you’re wondering why I’m ranting and raving about dippity eggs for a recipe that doesn’t even contain eggs, it’s because these crescent-wrapped bundles are the perfect companion to them. Absolute breakfast perfection.
Ingredients:
- 16 Stalks of Asparagus (Approximately 12-o.z)
- 1 Tablespoon Extra-Virgin Olive Oil (Additional for Brushing)
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/8 Teaspoon Finely Ground Black Pepper (Additional for Sprinkling)
- 1/8 Teaspoon Onion Powder
- 1 (8-oz.) Package Pillsbury Original Crescents
- Freshly Grated Parmesan Cheese
Directions:
- Preheat oven to 375 degrees.
- Snap the woody ends off of the asparagus and then rinse the asparagus under cold running water to clean. Pat the asparagus dry with a few paper towels.
- Place the asparagus on a plate and drizzle them with olive oil. Sprinkle on salt, pepper, and onion powder. Use your hands to coat the asparagus evenly with the mixture.
- Open the crescents, unroll the dough, and divide the dough into its eight pre-cut triangles. Place a teaspoon of grated parmesan on the wide bottom of each triangle and then place 2 asparagus spears on top of each pile of cheese. Roll the asparagus up into bundles from the wide bottom of each triangle to the top tip of each triangle. Place each asparagus bundle on a Silpat or parchment paper-lined baking sheet.
- Bake for 6 minutes.
- Remove from the oven and lightly brush each bundle with additional olive oil. Immediately sprinkle with additional black pepper and parmesan cheese.
- Bake for an additional 5 to 7 minutes or until puffed, golden brown, and completely baked through.
Suggestions:
- I used Pillsbury Original Crescents for this recipe. If you are using Original Grands! Crescents, you will need to add additional baking time.
- Wash your hands before rolling the asparagus into bundles to prevent the olive oil mixture from getting on the outside of the crescent pastry.
- Brushing the crescents with olive oil and sprinkling on additional pepper and parmesan after 6 minutes of baking prevents the crescents from over-browning.
- This recipe will yield 8 crescent-wrapped asparagus bundles. I suggest serving two bundles per person.
- Serve these for breakfast alongside dippity eggs, or for dinner alongside a soup or salad.
Improvements:
- Replace the parmesan with asiago, cotija, or romano.
- Add a little bit of garlic powder or crushed red pepper flakes to the asparagus.
- Serve each asparagus bundle topped with a drizzle of honey or hot honey.
- Wrap the two asparagus spears for each crescent in prosciutto before placing them on top of the parmesan.
- If you’d like to hear a little bit more about dippity eggs, check out this recipe for Maple Sausage Breakfast Deviled Eggs.
Ingredients:
- 16 Stalks of Asparagus (Approximately 12-o.z)
- 1 Tablespoon Extra-Virgin Olive Oil (Additional for Brushing)
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/8 Teaspoon Finely Ground Black Pepper (Additional for Sprinkling)
- 1/8 Teaspoon Onion Powder
- 1 (8-oz.) Package Pillsbury Original Crescents
- Freshly Grated Parmesan Cheese
Directions:
- Preheat oven to 375 degrees.
- Snap the woody ends off of the asparagus and then rinse the asparagus under cold running water to clean. Pat the asparagus dry with a few paper towels.
- Place the asparagus on a plate and drizzle them with olive oil. Sprinkle on salt, pepper, and onion powder. Use your hands to coat the asparagus evenly with the mixture.
- Open the crescents, unroll the dough, and divide the dough into its eight pre-cut triangles. Place a teaspoon of grated parmesan on the wide bottom of each triangle and then place 2 asparagus spears on top of each pile of cheese. Roll the asparagus up into bundles from the wide bottom of each triangle to the top tip of each triangle. Place each asparagus bundle on a Silpat or parchment paper-lined baking sheet.
- Bake for 6 minutes.
- Remove from the oven and lightly brush each bundle with additional olive oil. Immediately sprinkle with additional black pepper and parmesan cheese.
- Bake for an additional 5 to 7 minutes or until puffed, golden brown, and completely baked through.
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