Saturday night we ushered in my friend and neighbor Nichole into a new decade. I decided to make asparagus wraps to take to the party with spicy ginger sauce - after all, Nichole IS a spicy ginger!
The first order of business is to find crescent seamless dough sheets - if you can't find them, regular crescent rolls will do (when you roll out the dough, just pinch the seams back together). The seamless ones are just easier to work with. Locally, I always find them at Kroger.
For the recipe, you'll need crescent seamless dough sheets and fresh asparagus (the larger ones - bigger in diameter do better with this recipe) for the wraps. The sauce will be mayonnaise (I suggest the light mayo - I think it works better in this dish and you'll save yourself a calorie or two), sriracha sauce, and FRESH ginger root.
Cut the tough ends off of the asparagus - I cut them to be about three inches long. Wash and dry on a paper towel.
Meanwhile, preheat your oven to 425.
Roll the crescent dough out on a cutting board. I find that if you stick the dough in the freezer for about 10 minutes before you want to work with it makes it easier (and less sticky) to work with. Cut the dough into strips - I think I cut strips for about two dozen wraps. I found a pizza cutter works great for this task.
Wrap the dough around each asparagus stalk and place on a greased cookie sheet. I like to use olive oil - and after you have arranged your asparagus, spritz with a little more olive oil. Bake at 425 for 15 minutes or so - you'll want them to be a medium/golden brown (if you take them out too early, the dough is not cooked on the bottom - just like the crescent rolls that have tricked me a time or two).
While the asparagus' are in the oven, prepare the sauce.
The sauce isn't an exact science. You can make it as spicy or not as you would like. The more sriracha and ginger you add, the spicier it will be.
Start with about 1/4 or so cups of mayo. Add some sriracha and mix. If it's too spicy, add a little more mayo. If you're a huge spicy mayo fan, back off of it just a bit here because you're going to be adding some more heat with the fresh ginger.
Peel the ginger root. With a microplane, grade the ginger. Fresh ginger will grade very fine and it has a lot of liquid. Start with about a tablespoon of the ginger and stir it into the sauce. Taste - make whatever adjustments you deem necessary.
Once the asparagus are done, let them sit about five minutes before removing them from the cookie sheet. Serve with the sauce on the side.
Asparagus Wraps:
About two dozen asparagus stalks (1 bunch)
1 can of Crescent dough cut into 24 strips
Wrap dough around asparagus stalks and cook for 15 minutes at 425 - cooking time may vary.
Spicy Ginger Sauce:
Mayo
Sriracha
Fresh Ginger Root
Mix to taste
The first order of business is to find crescent seamless dough sheets - if you can't find them, regular crescent rolls will do (when you roll out the dough, just pinch the seams back together). The seamless ones are just easier to work with. Locally, I always find them at Kroger.
For the recipe, you'll need crescent seamless dough sheets and fresh asparagus (the larger ones - bigger in diameter do better with this recipe) for the wraps. The sauce will be mayonnaise (I suggest the light mayo - I think it works better in this dish and you'll save yourself a calorie or two), sriracha sauce, and FRESH ginger root.Cut the tough ends off of the asparagus - I cut them to be about three inches long. Wash and dry on a paper towel.
Meanwhile, preheat your oven to 425.
Roll the crescent dough out on a cutting board. I find that if you stick the dough in the freezer for about 10 minutes before you want to work with it makes it easier (and less sticky) to work with. Cut the dough into strips - I think I cut strips for about two dozen wraps. I found a pizza cutter works great for this task.
While the asparagus' are in the oven, prepare the sauce.
The sauce isn't an exact science. You can make it as spicy or not as you would like. The more sriracha and ginger you add, the spicier it will be.Start with about 1/4 or so cups of mayo. Add some sriracha and mix. If it's too spicy, add a little more mayo. If you're a huge spicy mayo fan, back off of it just a bit here because you're going to be adding some more heat with the fresh ginger.
Peel the ginger root. With a microplane, grade the ginger. Fresh ginger will grade very fine and it has a lot of liquid. Start with about a tablespoon of the ginger and stir it into the sauce. Taste - make whatever adjustments you deem necessary.
Once the asparagus are done, let them sit about five minutes before removing them from the cookie sheet. Serve with the sauce on the side.
Asparagus Wraps:
About two dozen asparagus stalks (1 bunch)
1 can of Crescent dough cut into 24 strips
Wrap dough around asparagus stalks and cook for 15 minutes at 425 - cooking time may vary.
Spicy Ginger Sauce:
Mayo
Sriracha
Fresh Ginger Root
Mix to taste
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