By The Girl in the Little Red Kitchen
Enjoyed out of the oven or at room temperature you can go ahead and make a large amount ahead of time (or prep and cook before serving) and you're good to go.
1 small bunch asparagus, tough ends removed
3 oz prosciutto di parma
1 sheet puff pastry, thawed
1 egg for egg wash
1 tsp water for egg wash
Heat your oven to 400 degrees F. Line a baking sheet with parchment paper.
Using a pairing knife, cut your prosciutto in half lengthwise.
Wrap the pieces of prosciutto around the asparagus.
Place the thawed, but cold puff pastry on a light floured surface. If there are cracks in the pastry roll it out, so it is one cohesive piece.
Cut the pastry in ½ inch strips and then those strips in half. Only cut for the amount of asparagus you need. 3oz of prosciutto produced 14 pieces for me.
Stretch out the pastry slightly and wrap it in the opposite direction of the prosciutto on the asparagus. Pinch the ends together.
Place the wrapped asparagus on the prepared baking sheet and brush with the egg wash.
Bake for 20 minutes or until golden brown and slightly puffed.
If you have extra puff pastry. Refreeze for another use.
You can exclude the prosciutto to make this vegetarian friendly.
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