Asparagus Puff Pastry Bundles
Delightful bundles of tender asparagus wrapped in flaky puff pastry with prosciutto and Gruyère cheese, perfect as an elegant starter for any gathering.
Ingredients
Main Ingredients
- 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 Gruyère (shredded)
- 12 slices prosciutto
- 1 egg beaten
Instructions
Preparation
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll the puff pastry out 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.
- To make the bundles, place a slice of prosciutto on top of the square. Fold the prosciutto in half to fit nicely.
- Follow with 3-4 stalks of asparagus and 1-2 tablespoons of shredded Gruyère cheese.
- Lift two opposite corners of the puff pastry squares and wrap them around the asparagus, pressing to seal.
- Brush puff pastry with egg wash and sprinkle with more salt and pepper if desired.
Baking
- Bake the bundles until the puff pastry is golden and puffed, approximately 12-15 minutes.
- Serve immediately.
Notes
These bundles can be served warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 days, or freeze assembled but unbaked bundles for later use.