Ingredients
Scale
- 1 bunch asparagus (about 12–16 ounces, ends trimmed)
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Pepper
- 8 ounces Gruyère, shredded
- 12 slices prosciutto
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Roll each puff pastry sheet into a large rectangle about double its original size; square off edges and cut into 6 squares.
- Toss asparagus in olive oil and season lightly with kosher salt and pepper.
- Place one slice of prosciutto on a pastry square and fold it in half. Add 3–4 asparagus stalks and 1–2 tablespoons shredded Gruyère.
- Lift two opposite corners of the puff pastry up and around the asparagus, pressing gently to seal.
- Brush each bundle with the beaten egg and sprinkle a little extra salt and pepper if you like.
- Bake until puffed and golden, about 12–15 minutes. Serve immediately.
Notes
Serve warm for best texture; pairs well with lemony aioli or a mixed-green salad. Can be assembled ahead of time and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bundle
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: asparagus, puff pastry, appetizer, easy recipes, vegetarian, party food