Bistro Asparagus Appetizer Twists
Prep time
Cook time
Total time
Recipe copyright Tamasin Noyes, American Vegan Kitchen published by Vegan Heritage Press, 2010.
Serves: 16
For Dipping Sauce:
  • 2 tablespoons vegan mayonnaise
  • 2 tablespoons vegan sour cream
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon prepared hot mustard
For Twists:
  • 16 asparagus spears, tough ends trimmed
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon prepared hot mustard
  1. In a small bowl, combine all the sauce ingredients and mix until blended. Refrigerate until ready to serve.
  2. For the Twists, preheat the oven to 400°F.
  3. Steam the asparagus over a pot of boiling water for 5 minutes.
  4. Transfer immediately to a bowl of cold water to stop the cooking process. Pat dry.
  5. Unroll the pastry sheet on a lightly floured work surface. Cut and remove one third of the pastry for another use. You should have a 6 X 9-inch rectangle remaining.
  6. Spread the mustard evenly over the puff pastry.
  7. Cut into 16 strips about ½-inch wide across the short side of the pastry.
  8. Using one strip of pastry and one stalk of asparagus, beginning at the stem end, wrap the pastry diagonally around the asparagus, leaving space between the pastry.
  9. Arrange on the baking sheet and repeat, placing them about 1-inch apart, until the asparagus and pastry are used up.
  10. Bake 18 to 20 minutes, or until golden.
  11. Serve hot with the dipping sauce on the side.
Recipe by Go Dairy Free at