Description
Delightful bundles of asparagus wrapped in crispy puff pastry with Gruyere and prosciutto, perfect for spring gatherings.
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 oven to 425°F.
- Line a sheet pan with parchment paper.
- Roll the puff pastry out on a lightly floured surface to a large rectangle about double the original size.
- Square off edges and cut into 6 squares.
- Toss asparagus in olive oil and season with salt and pepper.
- Place a slice of prosciutto on top of each square, folded in half if necessary.
- Follow with 3-4 stalks of asparagus and 1-2 tablespoons of cheese.
- Lift two opposite corners of the puff pastry squares and wrap them around the asparagus, pressing to seal.
- Brush puff pastry with an egg wash.
- Sprinkle with more salt and pepper if desired.
- Bake until puff pastry is golden and puffed, about 12-15 minutes.
- Serve immediately.
Notes
For a crispier texture, make sure puff pastry is fully thawed and avoid overcrowding on the sheet pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bundle
- Calories: 240
- Sugar: 1g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg