ASPARAGUS, HAM, AND BRIE BUNDLES WITH THYME HONEY DRIZZLE

Look for all-butter puff pastry pre-rolled in sheets in the freezer section of the supermarket.

2 large bunches of asparagus, ends trimmed

1 tbsp (15 mL) extra virgin olive oil

1/4 tsp (1 mL) each salt and pepper 1450-gpkgoffrozenpuffpastry, thawed in the refrigerator 8 pieces of back bacon

8 oz (226 g) of brie, cut into 8 pieces

1 egg, beaten

1/4 cup (60 mL) honey

2 tbsp (30 mL) salted butter 1 tbsp (15 mL) chopped thyme leaves

1 tsp (5 mL) Dijon mustard Flaky sea salt for sprinkling, optional

1. Preheat oven to 375 F (190 C). Line two baking sheets with parchment paper.In a large bowl, toss together the asparagus, olive oil, salt and pepper. On a lightly floured surface, unroll each sheet of puff pastry and cut into four squares.

2. Place a piece of back bacon on each square, and top with a slice of brie. Divide the asparagus evenly between the eight squares.

3. Take two corners of the puff pastry and wrap up and over the asparagus to enclose. Brush each bundle with the beaten egg, and sprinkle with salt and pepper.

4. Transfer to the prepared baking sheets and bake until golden brown, about 25-30 minutes. Rotate the pans from top to bottom about halfway through.

5. While the bundles are baking, heat the honey, butter, thyme and mustard in a small saucepan just until melted and smooth. Remove from the heat. Serve the pastries warm, drizzled with some of the thyme honey and a sprinkle of flaky sea salt.