It’s Secret Recipe Club Day…again! Only this time it’s with my own group instead of a rescue!
This month I was assigned Flavors by Four. Flavors by Four is a blog run by Nicole and Susan, and mother-daughter team! They both love cooking and baking and sharing recipes!
There were so many delicious choices on the blog! I reaaaaally wanted to make their Kit Kat Cake, but I didn’t have anywhere to take a cake (I usually like to share cake so I don’t eat it all myself!) A close second was the recipe for Pesto Pasta Salad. And I’ll be honest. That one is totally going to happen. My boys absolutely love pesto!
In the end, I ended up making Parmesan Asparagus Breadsticks. I absolutely love asparagus and I eat it constantly when it’s in season! I loved these!! I started eating them fresh out of the oven and they were gone lickety split! Hubs and I couldn’t get enough, and even Dude had a few!
Thank you, Susan & Nicole, for a great new way to enjoy my asparagus!
For an even faster dish, you can use a tube of refrigerated pizza dough instead of homemade.
Parmesan Asparagus Breadsticks
Homemade pizza dough (I used ¼ of this recipe)
1 lb thick asparagus, woody ends snapped off
2 oz cream cheese, softened
Dash of garlic powder
2-3 tbsp grated parmesan cheese
Preheat the oven to 400 degrees F and line a baking sheet with parchment or a silicone mat.
Roll the dough thin. Spread the cream cheese over the surface of the dough and sprinkle with garlic powder. Use a pizza cutter to cut the dough into ½-inch strips.
Starting at the bottom, carefully spiral one dough strip around an asparagus stalk gently stretching so the dough reaches the end. Repeat for all of the dough strips/asparagus.
Brush the tops of the breadsticks with egg wash. Sprinkle the breadsticks with parmesan and a few cracks of black pepper.
Bake in the preheated oven for 10-12 minutes or until the breadstick is deeply browned and the asparagus is crisp-tender. Serve immediately.