1 field prepared-to-bake puff pastry (2 sheets)
Flour for paintings surface
three/four c. Grated Parmesan
24 Asparagus spears
1 tbsp. Flaky sea salt
three/4 c. Balsamic vinegar
1 tbsp. Sugar
1 bay leaf
1/4 tsp. Dried thyme
Preheat oven to four hundred degrees F. Line rimmed baking sheets with parchment paper and set apart.
Meanwhile, reduce puff-pastry sheets into thirds along the folds to create six 5- through 10-inch rectangles. On a gently floured work surface, roll one rectangle to six half of- by using 10 inches.
Using a sharp knife, trim edges (about 1/4 inch according to side), then cut into four 2 1/four- by means of 6-inch strips. Sprinkle every strip with half tablespoon Parmesan and center an asparagus spear atop strip.
Wrap strips to enclose asparagus; dampen edges of pastry with water and seal to close. Place pastry-wrapped asparagus seam side down on prepared baking pans. Repeat with closing pastry, Parmesan, and asparagus, spacing appetizers about 2 inches aside.
Lightly brush tops of pastry-wrapped asparagus with water and sprinkle every with a pinch of sea salt. Bake until golden brown, 15 to 18 minutes.
Meanwhile, in a small skillet over medium-excessive warmth, carry vinegar, sugar, bay leaf, and thyme to a gentle boil and cook till liquid is reduced to half cup, 12 to 15 minutes. Strain, booking sauce and discarding herbs. Serve asparagus warm with balsamic dipping sauce.