Ingredients
Method
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheets to double their original size, square off the edges, and cut each sheet into 6 equal squares.
- Toss the trimmed asparagus spears in olive oil and season lightly with kosher salt and pepper.
- To assemble, place a slice of prosciutto on each pastry square, top with 3-4 asparagus stalks and 1-2 tablespoons of shredded Gruyere cheese.
- Lift two opposite corners of the puff pastry squares, wrap them around the asparagus filling, and press firmly to seal the bundle.
- Brush the tops of the pastry with the beaten egg wash and sprinkle with additional salt and pepper if desired.
- Bake for 12-15 minutes until the puff pastry is golden brown and puffed, then serve immediately.
Notes
These are best served fresh, but can be reheated in a 350 degree oven for about 10 minutes, or until warm.