Wrapped Asparagus with Garlic Butter and Parmesan


For the Dough:

3/4 cup warm tap water, see notes
1 teaspoon active dry yeast
2 1/4 cups all purpose flour
1 teaspoon sugar, see notes
1/2 teaspoon salt
1 1/2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 teaspoon dried thyme

For the Remainder of the Recipe:

32 spears asparagus, see notes
3 cloves garlic, finely minced
1/2 cup salted butter
1 tablespoon dried or fresh parsley, finely chopped
1/2 cup parmesan cheese, finely grated
1 large egg yolk
1 tablespoon water


For the Dough:
Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you’re waiting for the bowl to warm, preheat the oven to 500 degrees – not broil, but degrees.
Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
Sift together 2 cups of the flour, salt, sugar, pepper, garlic powder, and onion powder. Stir in the dried thyme.
Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don’t place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.
In the meantime, add the butter, garlic, and parmesan to a small sauce pan. Over medium heat, allow the butter to melt and the garlic to cook for a minute or two. Swirl the sauce pan to ensure the garlic and parsley and well mixed into the butter. Turn off the heat, but leave the butter on the burner.
When the dough is ready, take a small amount of the dough into your hands, about 1/4 cup or so, and roll the dough to form a long, continuous string about 18″ long and no thicker than a wooden pencil. Roll the dough gently around one asparagus spear, sticking the starting end of the dough, and the finishing end of the dough onto itself. Lay the wrapped asparagus onto a greased baking sheet, leaving about 1 inch between each spear.
Whisk together the egg yolk with one tablespoon of water. Using a basting brush, baste the egg yolk mixture over the top of each spear, being sure to cover the dough. This will help to brown the dough.
Bake for 10 minutes at 500 degrees.
Once you remove the asparagus from the oven, brush liberally with the garlic butter mixture and top with parmesan cheese.
Serve immediately or at room temperature. Serve the left over garlic butter as a dip or for those guests who would like an extra drizzle or two!

Enjoy !

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