Asparagus Puff Pastry Bundles

Write Review

12
Servings

15m
Prep Time

15m
Cook Time

30m
Ready In

Recipe: #34191

January 27, 2020

Categories: Lunch, Main Dish, Pork, Ham, Dairy, Cheese, Vegetables, Asparagus, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Entertaining, Oven Bake, High Fiber, All Occasions more

recipe by:
WhatamIgonnaeatnext?

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
WhatamIgonnaeatnext?

"I made and adapted this from Fox and Briar.com. The original recipe said to add salt, but it was plenty salty enough, in my opinion. I also made some with cheese and sliced apple that were really yummy."

Original recipe yields 12 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

16 ounces asparagus (fresh, woody ends trimmed, 1 bunch)
1 tablespoon olive oil
Pepper to taste
1 box (17.3 ounce) frozen puff pastry (thawed)

8 ounces Gruyere cheese, shredded
6 ounces prosciutto ham (12 slices)
1 egg, beaten

Nutritional

Serving Size: 1 (146.9 g)
Calories 370.3
Total Fat - 24.5 g
Saturated Fat - 7.7 g
Cholesterol - 100.8 mg
Sodium - 626.2 mg
Total Carbohydrate - 21.1 g
Dietary Fiber - 1.4 g
Sugars - 1.2 g
Protein - 16.6 g
Calcium - 197.5 mg
Iron - 2.5 mg
Vitamin C - 2.1 mg
Thiamin - 0.5 mg

Step 1

Heat the oven to 425 degrees Fahrenheit. Grease a sheet pan or line it with parchment paper.

Step 2

Thaw the puff pastry and roll it out on a floured surface. Roll it into a rectangle shape that is about double the original size. Make the edges even by trimming them. Cut the pastry into six squares.

Step 3

Next, coat the trimmed asparagus in the olive oil and season with the pepper.

Step 4

For a bundle, get a pastry square, place a piece of prosciutto on top. You may fold the prosciutto in half if you think it fits better. Place 3 to 4 stalks of asparagus on top (depending on asparagus size), then 1 to 2 tablespoons of the cheese.

Step 5

Wrap the puff pastry around the asparagus corner to corner. Press together to seal it. Brush egg wash on each pastry. Add more pepper on top if needed.