This cheesy asparagus puff pastry with caramelized onion jam is both beautiful and delicious! It’s the perfect spring time dish that’s great for breakfast, brunch or lunch. And although the caramelized onion jam adds so much flavor, you could substitute it for regular caramelized onions, too!
Does the internet really need another cheesy asparagus puff pastry?
Probably not… but it’s so good and so pretty so I’ll give it a pass!
This cheesy asparagus puff pastry is loaded with honey dijon, caramelized onion jam, fresh asparagus, nutty cheesy and store bought puff pastry for ease.
The whole thing is ready under 30 minutes, too! Plus, it’s drop dead gorgeous and will make any brunch spread even more beautiful!
Did I mention it’s delicious??
Ingredients & Substitutions
- Thawed Puff Pastry – In this recipe, I recommend using frozen store bought puff pastry. You can make it yourself if you feel like it but the freezer variety works just fine!
- Honey Dijon – I think the honey dijon mustard adds the perfect amount of sweetness to this dish. But you could use whatever mustard you prefer. If you taste it and think it needs a little sweetness to balance, you can drizzle the whole thing with honey after baking.
- Caramelized Onion Jam – Jammy Yummy makes my favorite caramelized onion jam and there is nothing like it! It’s sweet, savory and perfect for pairing with all types of cheese. If you don’t have jammy yummy, you can definitely use caramelized onions. Continue reading for tips on how to make them.
- Grand Cru – Grand Cru is essentially American Gruyere made in Wisconsin by Roth Cheese. If you can’t find grand cru, gruyere would work perfectly! You can also swap it for gouda, white cheddar, havarti or fontina.
- Asparagus – This is the star of the show but if you don’t like asparagus, you could either dry out some heirloom tomatoes (by salting and letting sit on a paper towel for 20 minutes) or just stick to the caramelized onions. and top it with the cheese.
- Salt – Kosher is always best!
- Optional – If you’d like to take it to the next level, try adding a little bit of lemon juice, hot honey or truffle oil on top before serving.
How to make this cheesy asparagus puff pastry
To make this cheesy asparagus puff pastry, begin by preheating your oven to 400F degrees.
Next, sprinkle some flour on a sheet of parchment paper and place your thawed puff pastry on top.
Use a roller to flatten it out and elongate it. Now transfer the parchment paper puff pastry to a baking sheet.
Smear the puff pastry with the honey dijon, leaving about 1/2″ around the edge for the crust.
Now add the caramelized onion jam. I like to do this in little dabs so that each bite has a burst of the sweet savory onion jam.
Next, grate the cheese and sprinkle it on top of the mustard and onion jam.
At this point, you’ll want to trim the tough woody stem off the asparagus so that only the tender part of the stalk remains.
Add the asparagus on top fo the cheese and sprinkle the whole thing with cheese.
Place the baking sheet in the oven and bake for 20-23 minutes or until the pastry is golden brown and the cheese is melted and bubbly.
What if I don’t have caramelized onion jam
If you don’t have the Jammy Yummy caramelized onion jam, don’t sweat it — caramelized onions will work just fine!
To make caramliezed onions, start by finely dicing 2 large sweet onions.
Next, add 2 tbsp of butter and 1 tbsp of olive oil to a large pan and heat it over medium-low heat.
Once the butter is bubbling, add the onions and add a big pinch of kosher salt.
Cook this mixture, stirring often for about 45 minutes to an hour or until the onions start to become deep brown and golden. If it starts to look dry, add a splash of water and continue until it’s evaporated.
If you want to make them the short cut way, add 2 tbsp of balsamic vinegar to the onions after they cook for 5 minutes. Once they’re soft and sweet, you can use them!
What to pair it with
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Cheesy Asparagus Puff Pastry with Caramelized Onion Jam
- 1 sheet Thawed Puff Pastry
- 2 tbsp honey dijon mustard
- 3 tbsp caramelized onion jam by Jammy Yummy
- 1 6 oz wedge of Grand Gru or Gruyere grated
- 1 bunch asparagus ends trimmed
- 2 pinches kosher salt
- 1 tbsp flour for dusting
- Preheat oven to 400F degrees.
- Sprinkle some flour onto a sheet of parchment paper and place your thawed puff pastry on top.
- Use a roller to flatten it out and elongate it into a rectangle. Now transfer the parchment paper topped puff pastry to a baking sheet.
- Smear the puff pastry with the honey dijon, leaving about 1/2" border around the edge for the crust.
- Add the caramelized onion jam on top. I like to do this in little dabs so that each bite has a burst of the sweet savory onion jam.
- Add the grated cheese on top of the mustard and onion jam.
- Trim the tough woody stem off the asparagus so that only the tender part of the stalk is remaining. Add the asparagus and sprinkle the whole thing with cheese.
- Place the baking sheet in the oven and bake for 20-23 minutes, turning halfway, or until the pastry is golden brown and the cheese is melted and bubbly.
- Remove from the oven and let it rest for 10 minutes. Slice into squares and enjoy! This can be served at room temperature or hot out of the oven.