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Prosciutto Asparagus Puff Pastry Bundles

Prosciutto asparagus puff pastry bundles wrap tender asparagus and salty prosciutto in flaky pastry brushed with Dijon and egg wash. Bake until puffed and deep golden brown, then finish with Parmesan and black pepper.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb asparagus rinsed and patted dry
  • 4 prosciutto thin slices
  • 8.6 oz puff pastry 1 sheet, frozen, thawed but still cold
  • 2 tsp Dijon mustard
  • 1 egg large
  • 1 tbsp water
  • 0.25 cup Parmesan cheese finely grated
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Trim the woody ends from the asparagus and divide the spears into 4 bundles. Wrap 1 slice of prosciutto around the middle of each bundle.
  3. Unfold the puff pastry and cut it into 4 even squares. Brush the center of each square with Dijon mustard.
  4. Beat the egg and water together in a small bowl.
  5. Place an asparagus bundle diagonally across each pastry square, then fold opposite corners over the middle and press to seal, brushing the pastry with egg wash as needed.
  6. Brush the exposed pastry with the remaining egg wash and sprinkle with Parmesan and black pepper.
  7. Bake for 20 to 25 minutes, until the pastry is puffed and deep golden brown and the asparagus is tender.
  8. Rest for 5 minutes before serving.

Notes

Keep the puff pastry cold until assembling for the flakiest layers. 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.