Asparagus Bacon Pastry Bundles

by: Chef Matt Chatfield

Compatible Wolf Appliances:


This recipe provides a delicious yet simple way to enjoy fresh vegetables. Broccoli, spinach, or shaved Brussels sprouts can be substituted for the asparagus for a different flavor profile or as each vegetable comes into season.

Prep Time
Cook Time




  • 8 slices thick-cut bacon
  • all-purpose flour, if needed
  • 2 sheets puff pastry dough (store bought is fine)
  • 1 pound asparagus, woody ends removed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • black pepper, freshly ground
  • 1 egg
  • 1/2 cup freshly grated parmesan


Preheat the Wolf Convection Oven on Convection Mode to 375ºF. On a foil-lined baking sheet, lay out the bacon. Cook until the bacon is fully cooked but still pliable, about 15 minutes.

Increase the Wolf Convection Oven heat to 400°F on Convection Mode. Line a sheet pan with parchment paper or foil sprayed with non-stick pan coating.

On a lightly floured surface, unroll the puff pastry to a rectangle. Square off the edges and cut the rectangle into 4” squares.

Toss the trimmed asparagus with olive oil, and season with salt and pepper.

Place a slice of cooked bacon on the puff pastry squares, followed by 3 stalks of asparagus and a sprinkle of parmesan cheese. Brush one top corner of the puff pastry with the egg wash. Wrap the puff pastry around the bacon-asparagus bundle by taking the corner opposite of the egg-washed corner and folding it over the filling. Then take the egg-washed corner and fold it over the top, gluing the egg-washed corner to the other side. It should resemble covering the filling with a blanket on two sides.

Brush the tops of each puff pastry with more egg wash.

Bake until the puff pastries are golden and puffed, about 17 minutes.

The pastry bundles are best served warm, about 5-10 minutes out of the oven.