Description
Fancy yet easy-to-make asparagus bundles wrapped in puff pastry, filled with prosciutto and Gruyere.
Ingredients
Scale
- 1 bunch asparagus (about 12–16 ounces) (ends trimmed)
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Pepper
- 2 sheets frozen puff pastry (thawed)
- 8 ounces Gruyere (shredded)
- 12 slices prosciutto
- 1 egg (beaten)
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment.
- Lightly flour your work surface.
- Roll each puff pastry sheet into a larger rectangle.
- Square the edges and cut the pastry into 6 squares.
- Toss the asparagus with olive oil, salt, and pepper.
- Lay a slice of prosciutto on each pastry square.
- Add 3 to 4 asparagus stalks on top of the prosciutto.
- Sprinkle 1 to 2 tablespoons of Gruyere over the asparagus.
- Lift two opposite corners of the pastry and wrap around the asparagus.
- Press the seams to seal each bundle gently.
- Brush each bundle with beaten egg for a golden top.
- Sprinkle a little more salt and pepper if you like.
- Bake the bundles for 12 to 15 minutes until puffed and golden.
- Let the bundles rest for a minute or two then serve warm.
Notes
Keep puff pastry cold before baking for best results. Leftovers can be stored for up to two days and reheated in a 350°F oven for optimal crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bundle
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
Keywords: asparagus, puff pastry, appetizer, easy recipes, fancy snack