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Roasted Asparagus Croissants with Parmesan

Updated on August 17, 2015
Roasted Asparagus Croissants with Parmesan. Easy recipe.
Roasted Asparagus Croissants with Parmesan. Easy recipe. | Source

Roasted Asparagus Croissants with Parmesan: So delicious

Eight of these little beauties make a wonderful meat-free dinner for the two of us. The combination of the roasted asparagus and the light croissant, with the tang of Parmesan cheese is just, well, wow.

They're really easy to make too and great as an appetizer or side dish. We love to use lots of garlic too. Give these a try - they are so good. What's more, this recipe is so easy.

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Makes 8


  • 16 asparagus spears
  • I tube croissant dough
  • Olive oil (about a tablespoon)
  • 1 clove garlic (or more if you prefer), sliced or crushed
  • 2 tablespoons Parmesan cheese
  • Freshly ground black pepper
  • Cheese sauce:
  • 2 oz. hard cheese - such as Cheddar - shredded
  • 1 teaspoon flour
  • Half cup milk


  1. Preheat the oven to 375 degrees.
  2. Pour the olive oil into baking tin or a skillet - something that you can use on the stove top later. Add the sliced garlic and some black pepper. Do not heat.
  3. Trim the asparagus and cut to about six inches in length (I keep the offcuts to make soup). Add the asparagus (in one layer if possible) and agitate the pan so that they are covered in the oil. Set aside for the flavours to mingle. If you can leave this for at least ten minutes, so much the better.
  4. Divide the dough into eight triangles - they will already be perforated - and add two asparagus spears on top of each at the long edge, top to tail. Sprinkle each with a little of the olive oil / garlic / black pepper marinade but be sure to keep some in the pan. Roll up the dough to form croissants, place on a baking sheet and bake for about fifteen minutes or until the dough is golden.
  5. Sprinkle with Parmesan and return the croissants to the oven whilst you prepare the sauce. The croissants will need about twenty minutes oven time in total.
  6. Heat the pan containing the olive oil marinade and when the oil is warm, add the flour and stir for one minute. Add the milk stirring continuously until the milk thickens. Add the shredded cheese ans stir well until the cheese is melted and the sauce is smooth.
  7. Serve the croissants hot from the oven, each topped with a spoonful of cheese sauce.

Suggested kitchen helpers

I love the pan that's shown here. We've had ours for several years and it's as good as new.

The asparagus pan is a luxury that I received as a gift. A friend,knowing how much we love this vegetable, bought it for us. He was so right because we use this so often. It has many other uses too - it's great for cooking pasta or ears of corn for example.

RSVP International Stainless Steel Asparagus/Vegetables Steamer
RSVP International Stainless Steel Asparagus/Vegetables Steamer

If you're serving asparagus as a side dish or an appetizer, this steamer is a must as it keeps the delicate spears in one piece.

I also use mine for cooking other vegetables too such as globe artichokes, corn and so on and I always keep the steamer water to make soup.


Such a useful recipe

Once you've tried these delicious croissants, you'll want to make them often. I do. Although they make an excellent dinner for the two of us - we don't eat meat or fish - they are also lovely to serve on the side, along with an Italian pasta dish for example.

They are also popular with guests when I've served them as an appetiser. When I'm entertaining a crowd, they are lovely to include as part of a buffet, served hot or cold.

You can do some of the preparation in advance. The asparagus can be placed in the marinade and then kept in the fridge until you're ready to prepare the croissants.

It's a lovely idea to pop these into the oven whilst your guests are having their aperitifs. As they do, they'll be treated to the wonderful smell of fresh baking.

I make these when asparagus is at its cheapest in the shops but it's a lovely way of making this magnificent vegetable go a little further.

© 2014 Jackie Jackson


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    • profile image


      4 years ago


    • MelanieKaren profile image

      Melanie Wilcox 

      4 years ago from Pennsylvania, USA

      This looks amazingly good. -liked, boosted, and added to the overall Lacto-ovo Vegetarian contributor lens :) -about to add the other one now too! :)

    • Shades-of-truth profile image

      Emily Tack 

      4 years ago from USA

      I have actually had asparagus twice, this week. That looks wonderful! My husband loves it when the food has a good "presentation", and this dish is beautiful!

    • bead at home mom profile image

      Teri Hansen 

      4 years ago

      oh my yumilicous! On my list to try, always look for different way to serve up asparagus.

    • David3142 profile image


      4 years ago from West Midlands, England

      This looks delicious. I love asparagus, but I've never tried it like this before. Thanks for sharing.

    • smine27 profile image

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      Wow, this is definitely a winner!

    • DLeighAlexander profile image


      4 years ago

      Your intro photo is very eye-catching. This recipe sounds delicious & easy too! Thanks for sharing :) I love asparagus & will definitely give it a try.

    • esmonaco profile image

      Eugene Samuel Monaco 

      4 years ago from Lakewood New York

      I'm all in for using lots of garlic!!! that's where you had me!!! Thanks for another great recipe!!!

    • profile image


      4 years ago

      This sounds absolutely delicious. I want to try it!

    • Jo-Jackson profile image


      4 years ago

      These look wonderful. I love finding new asparagus recipes.

    • Margaret Schindel profile image

      Margaret Schindel 

      4 years ago from Massachusetts

      Jackie, these look absolutely scrumptious (and sinful)! :)

    • Cari Kay 11 profile image


      4 years ago

      These really do look incredible. I'm already thinking of ways I can vary them (not that the your recipe wouldn't be the best) :)

    • Craftypicks profile image

      Lori Green 

      4 years ago from Las Vegas

      OMG these look SO good.

    • captainj88 profile image

      Leah J. Hileman 

      4 years ago from East Berlin, PA, USA

      Wow, these feature some of my favorite flavors. I love asparagus and I like to learn creative ways to prepare it. Excellent!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @ecogranny: They are so good that the first time I made them, he called his mum in England to tell her about them!

    • ecogranny profile image

      Kathryn Grace 

      4 years ago from San Francisco

      I'm in danger of sounding like a Valley Girl, because I want to say, very loudly, O.M.G. Those look SO good. Thank you for sharing your recipe. What a delight. And that creamy sauce! Um.

    • Diana Wenzel profile image

      Renaissance Woman 

      4 years ago from Colorado

      I'm going to try this recipe today. I know I will love it. What a delicious combination of flavors.

    • Merrci profile image

      Merry Citarella 

      4 years ago from Oregon's Southern Coast

      I will definitely have to try these! They look so good, and easy too! Beautiful photo.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @MarathonRunning: Oh, it's lovely!

    • MarathonRunning profile image


      4 years ago from Croatia, Europe

      These looks and sounds delicious!!!


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