Pastry-Wrapped Asparagus with Balsamic Dipping Tahini Sauce

Serving this pastry-wrapped asparagus with balsamic dipping tahini sauce is a simple, elegant way to revamp your tried-and-true asparagus recipe.

Have This!

• 1 box ready-to-bake puff pastry (2 sheets)
• Flour for work surface
• 3/4 c. grated Parmesan
• 2 tsp. tahini
• 24 Asparagus spears
• 1 tbsp. Flaky sea salt
• 3/4 c. balsamic vinegar
• 1 tbsp. sugar
• 1 bay leaf
• 1/4 tsp. dried thyme

Do This!

• Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
• Meanwhile, cut puff-pastry sheets into thirds along the folds to create six 5- by 10-inch rectangles. On a lightly floured work surface, roll one rectangle to 6 1/2- by 10 inches. Using a sharp knife, trim edges, then cut into four 2 1/4- by 6-inch strips.
• Sprinkle each strip with 1/2 tablespoon Parmesan and center an asparagus spear atop strip.
• Wrap strips to enclose asparagus; dampen edges of pastry with water and seal to close. Place pastry-wrapped asparagus seam side down on prepared baking pans.
• Repeat with remaining pastry, Parmesan, and asparagus, spacing appetizers about 2 inches apart.
• Lightly brush tops of pastry-wrapped asparagus with water and sprinkle each with a pinch of sea salt. Bake until golden brown, 15 to 18 minutes.
• Meanwhile, in a small skillet over medium-high heat, bring vinegar, tahini, sugar, bay leaf, and thyme to a gentle boil and cook until liquid is reduced to 1/2 cup, 12 to 15 minutes.
• Strain, reserving sauce and discarding herbs. Serve asparagus warm with balsamic dipping sauce.