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Asparagus Puff Pastry Bundles

A delicious dish with crispy puff pastry, tender asparagus, salty prosciutto, and creamy Gruyère cheese, perfect for appetizers or side dishes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 bunch asparagus (about 12-16 ounces) Ends trimmed
Dairy & Eggs
  • 8 ounces Gruyere, shredded Can substitute with mozzarella or feta
  • 1 large egg, beaten For egg wash
Meat
  • 12 slices prosciutto Can be omitted for a vegetarian version
Pantry Items
  • 1 tablespoon extra virgin olive oil
  • Kosher salt To taste
  • Pepper To taste
  • 2 sheets frozen puff pastry, thawed Ensure fully thawed

Method
 

Preparation
  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
  2. On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size.
  3. Square off the edges and cut into 6 squares.
Assembly
  1. Toss the asparagus in olive oil and season with salt and pepper.
  2. Place a slice of prosciutto on top of each square of pastry. Fold the prosciutto in half if needed.
  3. Add 3-4 stalks of asparagus on top of each piece, depending on their size, and 1-2 tablespoons of shredded cheese.
  4. Lift two opposite corners of the puff pastry squares and wrap them around the asparagus. Press to seal.
  5. Brush the pastry with the beaten egg and sprinkle with more salt and pepper if desired.
Baking
  1. Bake until the puff pastry is golden and puffed, about 12-15 minutes.
  2. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results. Avoid microwaving as it can make the pastry soggy.