Healthy Asparagus Spiral Puffs
By: Anita at Hungry...
Published: Wednesday, March 21, 2012 - 5:15pm

Ingredients




24 Spears of asparagus, rinsed (thicker stems will work better)
1 1/4 Cups all purpose flour plus extra for rolling out dough
1/3 Cup low-fat buttermilk
1/4 Cup olive oil plus 1 tablespoon
1/4 Cup Parmesan cheese, grated
2 Tablespoons cheddar cheese, shredded (optional)
2 Tablespoons fresh chives, chopped
1/2 Teaspoon salt
Salt & pepper to taste

Preparation

1 In a bowl, combine the flour, salt, Parmesan cheese, cheddar cheese and chives.  Make a well in the center. 2 In a separate bowl, whisk together the buttermilk and 1/4 cup of olive oil. 3 Add the wet mixture to the well of the flour bowl and begin incorporating with a fork until all or most of the flour disappears.  Work the dough with your hands slightly to incorporate any remaining flour, wrap the dough in plastic and refrigerate for at least 30 minutes. 4 Place the asparagus spears in a dish with the tablespoon of olive oil and roll around to coat.  Season with salt and pepper. 5 Roll out the chilled dough on a floured surface into a roughly rectangular shape.  Trim the edges with a knife to make straight edges and cut 1/2 long strips.  Wrap each strip around each spear of asparagus in a spiral.  The oil on the asparagus will help the edges of the dough stick. 6 Place the spears on a baking sheet lined with parchment paper and roast in a pre-heated 450 degree oven for 12 minutes.  Rotate the spears and return to the oven for an additional 12 minutes until the dough is a light golden brown.  Dust the finished spirals with additional Parmesan cheese, if desired. 7 Note that the cooked asparagus does not hold up well in the refrigerator but the uncooked dough does.  If you are preparing fewer asparagus spears, simply use the amount of dough you need, wrap the rest in plastic and refrigerate.  It will be fine for a couple of days or you could freeze it.