Prosciutto Asparagus Puff Pastry: A Delightful Treat
A delightful treat combining flaky puff pastry with savory prosciutto and fresh asparagus.
Equipment
- oven
- baking sheet
- parchment paper
- knife
- Rolling Pin
- mixing bowl
Ingredients
- 2 sheets puff pastry thawed but still cold
- 2 bunches asparagus about 24 medium stalks or 32 small stalks
- 12 slices prosciutto substitute with parma ham if desired
- 1 cup shredded gruyere cheese substitute with Swiss cheese if desired
- 4 teaspoons dijon mustard
- 1 egg
- Olive oil
- Salt and pepper
- Flaky sea salt optional
Instructions
- Thaw the puff pastry until pliable, then preheat the oven to 425°F.
- Shred the cheese, wash and trim the asparagus, drizzle with olive oil, and season. Wrap 3 asparagus stalks with 1.5 slices of prosciutto to create bundles.
- Roll out puff pastry, cut into rectangles, spread dijon mustard, place a prosciutto bundle, and top with cheese.
- Fold the pastry over the bundle, brush with egg wash, and seal. Repeat for all rectangles.
- Place on a baking sheet, brush with egg wash, and sprinkle with pepper and sea salt.
- Bake for 15-20 minutes until golden brown and serve warm.
Notes
Best served fresh, but can be reheated the next day. Frozen puff pastry is recommended for convenience, but homemade can also be used.