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Prosciutto Asparagus Puff Pastry Bundles

Prosciutto asparagus puff pastry bundles wrap tender asparagus in salty prosciutto and flaky pastry brushed with Dijon and Parmesan. Bake until the pastry is deep golden, then let the bundles rest for 5 minutes before serving.
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Prep Time 20 minutes
Cook Time 23 minutes
resting 5 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 24 asparagus medium spears (about 1 pound), woody ends trimmed
  • 0.25 tsp black pepper
  • 1 sheet puff pastry frozen, from a 17.3-ounce package, thawed
  • 2 tbsp Dijon mustard
  • 0.25 cup Parmesan cheese finely grated
  • 8 slices prosciutto thin (about 3 ounces)
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Pat the asparagus dry.
  4. Divide the asparagus into 8 bundles of 3 spears.
  5. Season the bundles with the black pepper.
  6. Unfold the puff pastry and cut it into 8 strips about 1 1/4 inches wide.
  7. Brush one side of each pastry strip with Dijon mustard.
  8. Sprinkle the pastry strips with Parmesan.
  9. Wrap one slice of prosciutto around the middle of each asparagus bundle.
  10. Wrap a pastry strip around each bundle in a loose spiral, with the cheese side facing inward.
  11. Set the bundles seam-side down on the baking sheet.
  12. Beat the egg with the water in a small bowl.
  13. Brush the exposed pastry with the egg wash.
  14. Bake for 20 to 25 minutes, until the pastry is puffed and deep golden and the asparagus is tender when pierced with a knife.
  15. Rest the bundles on the baking sheet for 5 minutes before serving.

Notes

Keep the puff pastry cold while assembling so it stays easy to handle. Refrigerate leftovers for up to 3 days; freezing is not recommended because the pastry can lose its crisp texture. For a vegetarian variation, omit the prosciutto.