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Prosciutto Asparagus Puff Pastry Bundles

Elegant and easy, these prosciutto asparagus puff pastry bundles are a delicious appetizer perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 spears asparagus Look for fresh, crisp asparagus—preferably medium-sized for the best texture.
  • 6 slices prosciutto Opt for high-quality, thinly sliced prosciutto from your deli counter for authentic flavor.
  • 1 sheet puff pastry Thaw a high-quality store-bought puff pastry (I love Dufour’s or Pepperidge Farm).
  • 1 large egg Choose a large egg for the egg wash.
  • 1 tablespoon water For the egg wash.
  • 1 teaspoon olive oil Extra virgin olive oil brings a depth of flavor.
  • 1 pinch salt A little seasoning goes a long way.
  • 1 pinch black pepper Freshly cracked is best for a fragrant kick.
  • 2 tablespoons grated Parmesan cheese Parmigiano-Reggiano adds a nutty, salty richness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Trim the woody ends off the asparagus and toss the spears in a bowl with olive oil, salt, and black pepper. Coat them evenly without making them soggy.
  3. On a lightly floured surface, roll out the puff pastry sheet until it’s about 1/8 inch thick. Cut it into 6 equal rectangles, approximately 4x6 inches each.
Assembly
  1. Take one rectangle and place a slice of prosciutto on it, leaving a small border around the edges.
  2. Lay two asparagus spears on the lower third of each prosciutto-covered pastry and sprinkle with Parmesan cheese.
Baking
  1. Roll the puff pastry around the asparagus and prosciutto, sealing the edges by pressing gently. Ensure they’re snug but not overly tight.
  2. In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture over each bundle.
  3. Place the bundles seam-side down on the prepared baking sheet. Bake for 15 to 20 minutes, or until golden brown and puffed up.
  4. Remove from the oven and let cool for about 2 minutes before serving.

Notes

Keep leftovers in an airtight container in the fridge for up to two days. Reheat in a toaster oven for the best result.