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INGREDIENTS
- 1 bunch asparagus, woody ends trimmed off
- 1 tablespoon olive oil
- 2 sheets frozen puff pastry, thawed
- 8 oz Gruyere cheese, grated
- 12 slices prosciutto
- 1 teaspoon dried thyme
- 1 egg, beaten
- Kosher salt and freshly ground black pepper, to taste
PREPARATION
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll puff pastry sheets out and cut each rectangle into 6 squares.
- Toss trimmed asparagus in olive oil, thyme, and salt and pepper. Set aside.
- On each square of puff pastry, arrange a slice of prosciutto (folded in half if needed), 3-4 spears of asparagus, and about 2 tablespoons of cheese.
- Wrap bundle by lifting two opposite corners of the puff pastry and wrapping them around the asparagus. Press to seal.
- Brush puff pastry with beaten egg, sprinkle with more salt and pepper, and bake until golden and puffed, 12-15 minutes. Serve immediately and enjoy!
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