Asparagus and I weren’t even on speaking terms. I was rude and would walk quickly by any time I saw it displayed in the produce department or served in a buffet. I’m now ashamed of my previous conduct and extend my sincerest apologies to this vegetable I hated much of my life.
I’m so thankful my lucky stars and Mrs. Howell introduced me to Crescent-Wrapped Asparagus.
The who, what, why, when and where the asparagus lightning bolt struck and altered my opinion of the thin green stalks need to be answered.
- Who? Mrs. Howell, fellow church member
- What? Crescent-Wrapped Asparagus
- Why? With just one bite, I realized asparagus could taste great.
- When? 1982
- Where? Church potluck supper, Columbia, Missouri
I regret I never did get Mrs. Howell’s recipe, but my recipe is very similar. I added Boursin Cheese, and for those of you who don’t know about Boursin, it is a soft cheese very similar to cream cheese and comes in three flavors. I used Garlic and Fine Herbs Boursin for Crescent-Wrapped Asparagus. It is also a divine addition to eggs, potatoes, soups, and vegetable dishes. FYI, this is not a sponsored post. I just love Boursin Cheese and use it often in my cooking.
Crescent-Wrapped Asparagus with Boursin is very simple.
Basically, prepare the asparagus, open the pre-made crescent roll dough and roll it out a little thinner with a rolling pin.
Spread softened Boursin Cheese over the dough then cut the dough into 1/8” strips.
Wrap the strips around the asparagus then roll the wrapped asparagus in grated Parmesan.
Bake until golden brown.
Asparagus didn’t deserve my snubs. I guess to have vegetable-loathing transparency, I should admit there are still a few others I still avoid.
Said vegetables shall go unnamed until I find a reason to love them. I would never want to disparage vegetables others do love.
Please check out two of my other favorite asparagus recipes: Grilled Asparagus with Prosciutto and The Cookie Rookie’s Asparagus Tart with Gruyere Cheese.
- *See note.
- 16 asparagus stalks
- 1 package Pillsbury Crescent Seamless Dough Sheet
- ½ package Boursin Cheese or similar product, room temperature
- ½ cup grated Parmesan Cheese
- Ground black pepper
- Preheat oven to 350F and place rack in middle upper 1/3rd of oven.
- Line baking sheet with parchment paper or aluminum foil and spray with cooking spray.
- Wash and dry asparagus and snap off thick end (or cut off 2” from thick end).
- Salt and pepper asparagus.
- Unroll crescent dough sheet and use a rolling pin to roll out dough into a thinner rectangle, approximately ¼” thick.
- Spread Boursin cheese oven crescent dough.
- Use a pizza cutter to cut dough into 1/8” strips.
- Wrap dough strip around asparagus, but leave the tip-end exposed.
- Gently roll wrapped asparagus in grated Parmesan cheese.
- Place wrapped asparagus on the parchment or foil-lined baking sheet (leave 1 inch between stalks).
- Sprinkle asparagus with more grated Parmesan and ground black pepper.
- Bake 13-15 minutes or until dough is golden brown.
- Serve as a side, appetizer or snack.
*The package of crescent rolls and the whole package of Boursin Cheese are enough to make twice as many asparagus strips.