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Three more amazing asparagus for your Easter holiday

I recently just shared a post on my blog containing five tempting recipes that use asparagus and another here on Examiner that highlights another asparagus recipe. Before I move on to another aspect of cooking Easter dinner, I wanted to share three more dishes from Campbell's Kitchen that highlight spring's first vegetable.

This delicious galette is easy to make and makes a delicious showpiece on your Easter table.
Campbell's Kitchen


Tender, flaky puff pastry forms the perfect crust for fresh asparagus that has been tossed with olive oil, black pepper, lemon juice and lemon zest and is finished with a sprinkle of Parmesan. 20 minutes in the oven and you've got a scrumptious, golden pastry that's guaranteed to impress!

What You'll Need

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 3/4 cup grated Parmesan cheese
  • 1 pound thin asparagus spears, trimmed
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon cracked black pepper
  • Juice and grated zest from 1 Meyer lemon or 1 medium lemon

How to Make It
1 Heat the oven to 400°F. Unfold the pastry sheet on a baking sheet. Using a sharp knife, score a line 1/2-inch inside the edge of the pastry sheet to form a border. Prick the pastry sheet inside the border with a fork.
2 Sprinkle half the cheese on the pastry sheet inside the border. Place the asparagus in a large bowl. Add the oil, black pepper, lemon juice and lemon zest and toss to coat. Arrange the asparagus on top of the cheese, stacking to fit, if needed.
3 Bake for 20 minutes or until the crust is golden brown. Sprinkle with the remaining cheese before serving.


Looking for a delicious appetizer? Just listen to this...bundles of asparagus with roasted red peppers and a creamy filling, wrapped in golden puff pastry. Trust us, they taste even better than they sound.

What You'll Need

  • 1/2 of an 8-ounce package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • All-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 jarred roasted red pepper, drained and thinly sliced
  • 12 spears asparagus (about 1/2 pound), cut crosswise into 1/2-inch slices
  • 1 egg, beaten
  • sesame seeds (white and/or black)

How to Make It
1 Heat the oven to 400°F. Stir the cream cheese, Parmesan cheese, black pepper and garlic powder in a medium bowl until the mixture is smooth.
2 Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 9-inch rectangle. With the short side facing you, cut the rectangle in half lengthwise.
3 Spread about 1/2 cup cream cheese mixture on each rectangle to within 2 inches of the edge. Divide the asparagus and roasted peppers between the pastry rectangles. Fold the long sides of the pastry over the filling and press to seal. Place the pastries, seam-side down, onto a baking sheet. Press the ends to seal. Brush the pastries with the egg and sprinkle with the sesame seeds.
4 Bake for 20 minutes or until the pastries are golden brown. Let the pastries cook on the baking sheet on a wire rack for 10 minutes. Cut each pastry into 6 slices.


After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.

What You'll Need

  • Vegetable cooking spray
  • 2 pounds asparagus, trimmed
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • 1/2 cup Swanson® Vegetable Broth
  • 3 ounces soft goat cheese, crumbled
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel

How to Make It
1 Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.
2 Stir the asparagus and oil in the pan. Season with the black pepper. Pour in the broth.
3 Roast the asparagus for 20 minutes or until it's tender, stirring once during cooking. Top with the cheese, lemon juice and lemon peel.

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