Description
Delightful asparagus puff pastry bundles featuring tender asparagus wrapped in flaky puff pastry with melted Gruyere cheese and savory prosciutto, perfect for an elegant appetizer or light snack.
Ingredients
Scale
Vegetables
- 1 bunch asparagus (about 12-16 ounces), ends trimmed
Pastry
- 2 sheets frozen puff pastry, thawed
Dairy
- 8 ounces Gruyere, shredded
- 1 egg, beaten
Meat
- 12 slices prosciutto
Other
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven: Preheat oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the puff pastry: On a lightly floured surface, roll out the thawed puff pastry sheets into a large rectangle about twice their original size. Square off the edges and cut into 6 equal squares using a pizza cutter or sharp knife.
- Season the asparagus: Toss the trimmed asparagus stalks with 1 tablespoon of extra virgin olive oil, then season generously with kosher salt and freshly ground pepper.
- Assemble the bundles: Place a folded slice of prosciutto on each puff pastry square. Lay 3 to 4 asparagus stalks (depending on size) on top of the prosciutto, then sprinkle 1 to 2 tablespoons of shredded Gruyere cheese over the asparagus.
- Wrap and seal: Lift two opposite corners of each puff pastry square and fold them around the asparagus and fillings, pressing gently to seal the edges and form a bundle. Brush the puff pastry surface with the beaten egg wash for a golden finish. Optionally, sprinkle with additional salt and pepper.
- Bake: Place the bundles on the prepared baking sheet and bake in the preheated oven for 15 minutes or until the puff pastry is golden brown and puffed.
- Serve: Remove from oven and serve the asparagus puff pastry bundles immediately while warm and crispy.
Notes
- Ensure puff pastry is thoroughly thawed before rolling to prevent cracking.
- You can substitute Gruyere with Swiss or mozzarella cheese for a different flavor profile.
- For a vegetarian variation, omit the prosciutto and add extra cheese or herbs.
- Use a sharp knife or pizza cutter for clean edges when cutting the pastry.
- Brush the egg wash carefully to avoid pooling, which can affect baking texture.
- If asparagus stalks are thick, consider blanching them briefly to ensure tenderness.
- Serve these bundles warm for the best texture and flavor experience.
Nutrition
- Serving Size: 1 bundle
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
