Asparatwist: Crescent Wrapped Spears
If you thought you were ready to come out of your postprandial somnolence (fancy term for food coma), think again. I’m here serving you up a a fancy twist on the classic favorite, Pillsbury Crescent Rolls.
Believe or not, those warm buttery pillows that send you back to the worry-free days are also dairy free! None of their flavors (even butter) contain dairy along with their pizza dough and cherry turnovers. You are welcome vegans for this new found knowledge!
Not a fan of asparagus? this recipe will convert you at first bite. This is also a great idea when trying to introduce kids to a new vegetable. You can wrap crescent rolls around anything. While not the most nutritious, rolling the dough and cutting thin strips are a way to not use the pre-cut triangles per each serving. For brunch, I would suggest also wrapping a bacon strip for the meat eaters along with the crescent dough.
If wanting to serve with a sauce, whisk water, almond butter, and lemon together in a bowl until smooth. You can add a little salt if needed. This will create a taste similar to if mustard and tahini had a baby. Bottom line: it goes great with the asparatwist apps.
While this recipe has nutritional yeast for the ‘cheese’, use parmesan if dairy is your desire. Some like this cold but I prefer the appetizer to be served warm to get the true taste of the rolls and spears.
*Make this recipe when ready to serve a few hours later at most. There will not be any leftovers, I promise.*
Asparatwist: Crescent Wrapped Spears
Serves 25 spears
Cook Time: 35 minutes
- 25 thick asparagus spears
- 2 packages of Pillsbury Crescent Dough
- 1 cup nutritional yeast
- Salt and pepper
- 1/2 cup flour
Method
- Preheat oven to 350F. Line a baking sheet with parchment paper or aluminum foil. Spray with cooking spray
- Wash asparagus with water then cut off the thick bottom ends. About 1-2 inches. Lay out spears and pat dry. Sprinkle salt, pepper, and some nutritional yeast over each stalk.
- Sprinkle flour on a breadboard or surface. Unroll the crescent dough then lay out on the surface. Sprinkle more flour on a rolling pin then roll out dough until think (about 1/4 inch thick)
- Sprinkle a bit more nutritional yeast over dough then with a sharp knife, cut long, thing strips of the dough
- Take one spear at a time, start at the top of the spear with the dough, then gently wrap until you have reached the bottom of the spear. Less is more in this case, make sure you can see the green of the stalk between each wrap
- Once this has been repeated with all spears, lay out on the baking sheet with parchment paper. Sprink the rest of the nutritional yeast and a bit more salt and pepper
- Pop in the oven to bake for 15 minutes or until golden brown
- Ready to serve!
