1 bunch thin asparagus, ends trimmed
1 Tbl extra virgin olive oil
kosher salt (or sea salt) and pepper
2 sheets frozen puff pastry, thawed
8 oz brie cut into 8 slices
1 egg, beaten
1 pinch crushed red pepper flakes
For the thyme honey:
¼ cup honey
2 T salted butter
1 Tbl fresh thyme leaves
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper and spray lightly with cooking spray.
In a small bowl, mix the asparagus with the olive oil, salt and pepper, and the crushed red pepper flakes.
Open the pastry sheets and cut each sheet into 4 squares (total of 8 squares)
Place a slice of brie onto each sheet.
Top with 3-4 asparagus at an angle. Take two opposite corners to the middle and seal closed (leaving open each end).
Brush each pastry with the beaten egg.
Put in the oven to bake for 20-25 minutes until golden brown.
While baking, mix the honey, salted butter and 1 Tbl fresh thyme leaves in a small saucepan and warm completely.
Remove the pastries from the oven and barely drizzle some of the thyme honey over the pastry while hot.
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