Asparagus with melted Gouda cheese and sage wrapped up in a croissant, baked until perfectly golden, and then drizzled with honey. These Asparagus Croissants are a unique and delicious side dish or appetizer that will have everyone asking for seconds.
Growing up, my mom generally made meals with several side dishes. For a long time, I thought that was the way life worked. Every meal should have a main dish, a couple of sides, and a dessert. Then I had children.
For weeknight meals, I generally try to make a single dish that covers a majority of the five main food groups. But sometimes, that doesn’t work. For example, burger nights and spaghetti nights are screaming for vegetable side dishes.
And when I do make side dishes, I want them to be interesting and/or full of flavor. In other words, I want my kids to eat them with minimal yelling.
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I might also mention that unless it’s a weekend, I don’t want to make side dishes that take a while to prepare. I need something that’s quick to put together. Like these Asparagus Croissants.
Start with about 24 medium sized spears of asparagus. If you buy a bunch with fewer spears, it’s fine, you can simply put 2 spears per croissant.
Snap the ends off of the asparagus and toss it with some olive oil and a little kosher salt. Then, set the asparagus aside.
Prepare a large baking sheet with parchment paper or a silicone baking mat. Then, spread out each of the croissants.
If you have a small baking sheet, you may need to work with one croissant at a time, or use a second baking sheet.
Cheese and Sage
Place half of a slice of Gouda cheese on the dough. Make sure that all of the cheese is on dough by either breaking up the cheese or flattening the dough.
Next place sage on top of the cheese. Personally, I prefer to use two large sage leaves per croissant. My husband prefers one sage leaf. (**Editor’s note – one leaf is the correct portion**) Use your own taste preferences when determining how much to use.
Finally, put a few asparagus spears on the dough at its widest part, and then roll it up!
Baking and Serving
Whisk together an egg with 1 teaspoon of water. Lightly brush the tops of each pastry with the egg wash.
Place the rollups in the oven and bake until they’re golden brown.
This is important, so make sure you don’t leave it out: before serving, drizzle a little bit of honey on the top of the croissants. SO, SO delicious.
These Asparagus Croissants take minimal effort and come together quickly for a side dish or appetizer that will steal the show!
- ~24 spears fresh asparagus one bunch
- 8 ounce package refrigerated crescent rolls
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 4 slices Gouda cheese about 1 ounce each
- 8-16 leaves fresh sage chopped
- 1 large egg
- honey for serving
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone baking mats.
- Snap ends off asparagus. Toss asparagus with olive oil and salt. Set aside.
- Spread out crescent rolls on prepared baking sheets.
- Place one half of a slice of cheese on each crescent roll.
- Place 1 to 2 sage leaves on top of each piece of cheese.
- Next, put 2-3 spears of asparagus on top crescent roll at the thickest part. Then roll tightly.
- In a small bowl, whisk egg with 1 teaspoon of water. Light brush egg wash over the top of each croissant.
- Bake for 14-17 minutes, or until golden brown.
- Remove from oven. Drizzle with honey before serving.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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