Asparagus & Prosciutto Bundles
Here is an easy appetizer that can be served for brunch, Easter or Mother's Day. These are good leftovers for lunch too. Puff pastry is so easy to work with and it is light and flaky. You can use it for sweet or savory recipes. You can find it in the frozen foods section of the grocery store. Usually stored by the frozen desserts.
bon COOK tools used: Perforated Baking Sheet, Bonmat, Roul'pat, Pastry Brush, FRENCH PANTRY EVOO, FRENCH PANTRY Pep Rally, Mini Whisk
Ingredients
1 bunch asparagus, trimmed
1 tablespoon FRENCH PANTRY EVOO
Kosher salt
Pepper from FRENCH PANTRY Pep Rally
2 sheets frozen puff pastry, thawed
8 ounces Gruyere shredded
12 slice prosciutto
1 egg beaten
Directions
Preheat the oven to 425 degrees F. Place a Bonma on a Perforated Baking Sheet.
On the Roul'pat, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I used a pizza cutter to do this).
Toss the asparagus in olive oil and season with salt and pepper.
To make the bundles, place a slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus and 1-2 tablespoons of cheese.
Lift two opposite corners of the puff pastry square and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper. Bake until the puff pastry is golden and puffed, and 12-15 minutes. Serve immediately.