Asparagus Puff Pastry Bundles
Enjoy these delightful bundles of asparagus wrapped in flaky puff pastry, filled with Gruyere cheese and prosciutto, perfect for appetizers or light meals.
Ingredients
Asparagus bundles
- 1 bunch asparagus (about 12-16 ounces) (ends trimmed) Fresh asparagus works best.
- 1 tablespoon extra virgin olive oil
- to taste kosher salt
- to taste pepper
Puff pastry and cheese
- 2 sheets frozen puff pastry (thawed) Ensure fully thawed before use.
- 8 ounces Gruyere (shredded) Can be substituted with other cheeses.
- 12 slices prosciutto
- 1 egg beaten For egg wash.
Instructions
Preparation
- Preheat oven to 425°F and 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. Cut into 6 squares.
- Toss asparagus in olive oil and season with salt and pepper.
Assembly
- Place a slice of prosciutto on top of each square of puff pastry, followed by 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 the puff pastry with the beaten egg and sprinkle with more salt and pepper if desired.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the puff pastry is golden and puffed.
- Serve immediately.
Notes
Best served warm. Store leftovers in an airtight container for up to two days. Reheat in the oven at 350°F for about 10 minutes until warm and crispy.