Instructions
Preheat roaster to 425 degrees.
Cut stems off of asparagus and place in a coliseum.
Sprinkle stalks with olive oil painting and a gusto of swab & pepper.
Roll out air confection. Use a pizza knife or cutter to cut it into 8 blocks.
Spread cream rubbish onto each cube.
mound 5 asparagus stalks transversely across each cube.
Sprinkle asparagus with tattered parmesan rubbish.
Wrap the asparagus by taking the top left edge of each cube of air confection and folding it over the bottom right edge.
Press confection together tightly and seal. Repeat the process for each cube.
Encounter covers of confection with egg marshland, also sprinkle with bagel seasoning.
Place afters on a half distance visage and singe at 425 degrees for 10 to 15 twinkles until confection is golden brown. Serve incontinently.
Notes
Keep the air confection as cold as possible at all times. Chill it between way to make sure it’s cold wave when it goes into the roaster.
Singe at a high temperature to insure a good rise.
Store leavings in the refrigerator for over to 3 days. Reheat leftover asparagus packets for 5 to 10 twinkles in a 375 degree roaster.
Nutrition
Calories: 400kcal | Carbohydrates: 18g | Protein: 16g | Fat: 30g | Saturated Fat: 13g | Sodium: 780mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin C: 3mg | Calcium: 383mg | Iron: 2mg