Puff pastry is one of those items I usually have on hand in my freezer, and to be honest, it’s primarily used for sweet treats, such as apple roses.
However, I’ve a better use for it, and what I do with it makes for an enjoyable and light meal. Asparagus is usually associated with Spring, and at least for the moment, it is available year-round. Let’s hope that doesn’t change. I’m liking light meals for the summer, and this one works well with a nice salad.
This recipe contains cheese, and although you can use any cheese you prefer, I recommend using something nice and melty, such as Gruyère. It is much like Swiss cheese, and that would be another good choice, though Gruyère has fewer holes.
The thickness of the asparagus will determine how many you’ll need for each pastry, so if you prefer and can find the skinny ones (my preference), you’ll need about 4-5 per serving. So buy accordingly.
I’ve made these without prosciutto, and though they are good without it, they are much better with it!
One sheet of puff pastry makes four pastries, so if you need more, consider using the whole package.
Asparagus Wrapped in Puff Pastry
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- ~20 asparagus spears
- Salt & pepper to taste
- ~1 Tbsp olive oil
- 4 pieces prosciutto
- 1 cup shredded Gruyère cheese
- 1 egg beaten with a little water (for egg wash)
- Fresh thyme leaves for garnish
Prepare a sheet pan by lining it with parchment paper.
Preheat the oven to 350º F.
Prepare the asparagus by cutting them into equal lengths (cut off the tough bottom parts), and placing them into a shallow bowl. Drizzle the olive oil over the spears, sprinkle with salt and pepper, and toss to coat. Set aside.
Roll the puff pastry out into a square approximately 10” x 10”, then cut it into four equal-sized squares.
Sprinkle a little bit of cheese in the middle of each square. Place a piece of prosciutto on top of the cheese (fold it to fit). Place the asparagus spears diagonally (the squares should resemble diamond shapes) on top of the prosciutto and sprinkle the cheese over the top. Overlap each end of the puff pastry over the asparagus and lightly press to close. You may need a dab of water to keep the ends closed.
Brush egg wash over the top side of the pastry and sprinkle with fresh thyme leaves.
Bake for approximately 20 minutes, or until the puff pastry is golden and the cheese is melted. Serve warm.
If you have leftovers, they’re wonderful for breakfast—just reheat them and top with an egg. Come to think of it, these would be great for brunch, too!
