When Asparagus is in season, I can just think of these gorgeous seasonal Halloumi Asparagus Puff Pastry!
In celebration of the #NationalVegetarianWeek, the lovely team at Bio D challenged me to create recipes inspired by the ingredients in Bio-D products. Sandhya’s Kitchen being a Vegetarian blog, it was a pleasure to be a part of the challenge and create this { Halloumi Asparagus Puff Pastry } wonderful seasonal recipe inspired by Rosemary & Lime.
This year National Vegetarian Week runs between 14th- 20th May and Its all about creating and indulging in delicious veggie food. If you fancy going veggie this week, you really don’t have to look away for vegetarian/vegan recipes. We have a whole load of them right here..
If you feel Vegetarian recipes are intimidating as there are too many ingredients needed than your usual ones, Not to worry! There are so many easy peasy flat bread recipes. The base recipe only requires 4 ingredients – whole flour, water, salt and oil.
Do you fancy making Yeast Free Instant Garlic Nan with Paneer Butter Masala? How about some Vegetable Biryani ? How about some Appetizer -Vegetables like Feta Stuffed mini peppers?
British Asparagus is in season currently and I was pretty certain on using them while recipe testing. The other ingredient that I wanted to use was Halloumi Cheese! This Cyprus origin salty cheese was recently introduced to me at a food photography shoot. I actually loved it !
Have you tried Halloumi cheese before? How do you like to pair them? Well, when I tried it for the first time, Halloumi Cheese was grilled on the pan and we enjoyed it with Spicy Tomato Chutney. Keeping the flavors in mind, I decided to put together a no fail Puff Pastry recipe that can be enjoyed as an appetiser or even for supper.
After trimming the woody edges of Asparagus, I roasted them in the pan with rosemary and garlic for briefly 2-3 minutes and set them aside. Heyy, don’t discard the rosemary! You are going to use them while cooking the puff pastry. Yes, Add them to the same baking tray as the Asparagus Puff Pastry and you actually notice how much they infuse the flavors:)
When the gorgeous Asparagus Puff Pastry was baking, I quickly whipped a Vegetarian Rosemary Aioli. We are quite lucky off-late to have ready made Vegan Mayonnaise, available in stores. With this as the base for the recipe, I have added some finely chopped rosemary, lime juice, garlic powder and salt/pepper to taste. Add a few drops of water to thin the Aioli down, if needed.
Refrigerate until use! How simple can it get 🙂
About Bio D
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Bio-D was founded by Michael Barwell ( nearly 29 years ago), with the aim of creating eco friendly home cleaning products that really don’t cost the earth. They only use ingredients that are naturally derived or plant based. Did you know – they have gone GREENER than before using 100% recycled material for their packaging?
The 100 percent recycled packaging is currently available on more than half of the Bio-D product range including 1L Laundry Liquid and 750ml Washing Up Liquid.
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Ingredients
Ingredients for Asparagus Puff Pastry
- 320 g Ready to roll Puff pastry Sheet trimmed
- 350 g Asparagus Spears
- 2 Sprigs of Rosemary
- 2 Tbsp of Olive Oil / Butter
- 1 Tsp Lime Juice
- 2 Cloves of Garlic
- Salt & Pepper to taste
- 6 strips Halloumi Cheese
Ingredients for Rosemary Lime Aioli
- 1/2 Cup Vegan Mayonnaise
- 1 Sprig of Rosemary finely minced 1/2 Tsp of Lime Zest
- 1 Tsp Lime Juice
- 1/2 Tsp of Garlic Powder Salt & Pepper to taste
Instructions
How to make Halloumi Asparagus Puff Pastry
- Toss the Asparagus in Olive Oil, lime juice, Salt and pepper.
- Preheat a grill pan over high heat. Partially cook the asparagus mixture along
- with rosemary and garlic cloves for 3 minutes.
- Preheat the oven to 220C. Unroll out the Puff Pastry Sheet on the baking tray, leaving the paper from the pack and cut them into 6 squares.
- Place slices of Halloumi Cheese right in the middle, leaving space around the edges to make a parcel.
- Lay the bundle of Asparagus on top of the helium cheese and brush the edges with milk.
- Gently wrap the two edges until they overlap. make sure the asparagus can be seen across the top and bottom of the puff pastry.
- Remember to place the rosemary and garlic cloves too that was used earlier for cooking the asparagus on the baking tray with the puff pastry. They infuse great flavours to the puff pastry.
- Bake for approximately 20-25 minutes until the puff pastry is nice and golden and asparagus is tender and roasted.
How to make Rosemary Lime Aioli
- Whisk all the ingredients to combine. Taste and check for seasoning. Serve with Asparagus Puff Pastry with Rosemary Aioli
- Serve Halloumi Asparagus Puff Pastry with Rosemary Lime Aioli
Disclosure: This post is sponsored by bioD.
Ohhh I love Halloumi! Such a great combo with the asparagus and puff pastry!
I love the look of these asparagus pastries! What a great recipe and I am in love with that photo of the asparagus in the colander!!
Already drooling! Love everything about this appetizer – halloumi, aioli, asparagus. Basically my favorite ingredients. I’ll try to make this next time we have guests over.
I love the presentation and bet they taste fabulous. Thanks for the recipe. Shared!
I love playing with puff pasty in the kitchen. These look so good….and would be perfect for parties. Asparagus is so delicious no matter how you cook/prepare it.