Myrtle Beach Menu - Asparagus in Puff Pastry with Sriracha aoli

Want a quick and simple dish that will dazzle your friends?

Join Embassy Suites at Kingston Plantation Chef Thomas Hiestand as he guides you step-by-step in preparing this quick and easy recipe for  Asparagus in Puff Pastry with Sriracha aoli. Make your guests or family believe they are eating at 5-star restaurant!

Gather your ingredients and follow along with the video as Chef Thomas Hiestand guides you to an elegant starter to any meal.

Have a Myrtle Beach area recipe you would like to see? Drop us a line at


  • 6 Asparagus Blanched
  • 1 Sheet of Puff Pastry
  • One Cup of Mayo
  • Three Tsp Sriracha


  1. Blanch the asparagus, cool and pat dry
  2. Cut the puff pastry in pencil width strips and spiral wrap asparagus
  3. Coat with egg wash and bake at 325 till Golden brown
  4. Combine Sriracha and Mayo

Want to see Chef Thomas make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.×289.jpg

Thomas Hiestand

Chef Thomas is the executive chef at Embassy Suites at Kingston Plantation, which includes Vintage 12 and the Coastal Grill. He is a certified Executive Chef with American Culinary Federation and twice published author. Originally from Chicago, he also has 10 years experience as an educator at the collegiate level and is a nine-time recipient of the Triple A Four Diamond Award.