What’s For Dinner: Pancetta & Asparagus Puff Pastry

I have been having the longest work weeks for the last two weeks now and haven’t really been all that inspired to do anything but consume coffee and sleep. But Friday bring freedom, I have class all afternoon so that means I only have a half day of work. On my way home from class I stopped and got a few things because our fridge was empty-I’m not exaggerating, all we had was milk, carrots, and left over pizza.

IMG_2991
I love the textures of this dish!

I think my inspiration for this came from a pic I saw on instagram, all I know is it is super simple to make, is versatile for function, makes great for left overs, and doesn’t take that much time. This dish is perfect as a snack, an appetizer, an entree, and as leftovers.

 

I think my favorite thing about this dish is how the salt from the Pancetta brings out the flavors of the asparagus, and all the ingredients just marry so well together.

What You Need:

  • 1-2 Sheets of Puff Pastry-Thawed
  • 1 Egg
  • 1 TBSP Water
  • 1/2 C. Diced Pancetta
  • 1/2-3/4 C. Italian Blend Shredded Cheese
  • 1/2 lb. Asparagus- Cleaned & Trimmed
  • 1/4 C. Roughly Chopped Mushrooms
  • Parmesan for sprinkling

*Note: You could also try adding olives, yum!

For Sauce *Optional*:

  • 2 tsp. Mustard
  • 2 tsp. Lemon Juice
  • 2 tsp. Honey

What You Do:

IMG_2978

  1. Preheat Oven to 400 degrees F.
  2. Prepare baking sheet with either parchment paper or non-stick spray.
  3. Lay puff pastry on prepared baking sheet (depending on the size of baking tray you can use either one or two puff pastry sheets, I used two in my photos), fold edges about 1/2 inch inward. Press down with fork to secure. Puncture inside of puff pastry square several times with fork.
  4. Layer half of the Italian cheese blend on the puff pastry. Then arrange the asparagus evenly on top of the cheese. Next evenly distribute the pancetta, and roughly chopped mushrooms. Add the rest of the Italian cheese blend, and top with a sprinkling of parmesan.
  5. Mix egg & water together, brush edges of puff pastry with egg wash.
  6. Bake for 15-17 minutes, or until edges are golden brown.
  7. To make the sauce: combined mustard, lemon juice, & honey.
  8. Use paper towel to blot away any liquid released from the asparagus.
  9. Let cool 5 minutes.
  10. Drizzle with honey mustard sauce if desired, serve & enjoy!

We barely had any left overs but those we did have we ate the next morning with a scramble, it was so delicious!

IMG_3015

 

Nutrient Dense Energy Bites

Energy Bites are the perfect afternoon snack for me at work. My job is often so busy that I forget (or don’t have time for) lunch so having these little power balls on hand makes things a lot easier! And, bonus: they are silly easy to make- my secret is I make a double batch then split it into however many add ins I want to make. This week I split my double batch into five.

I did have an extra motive for doing a double batch this week.  At work we got some new products in- berry powders! Berry powders are a great way to get the concentrated nutrition from the berries-and the powders are very versatile. So I wanted to play with them a bit, and I also needed a food “prop” for some product photos that I worked on this week for the shop’s website.

Continue reading