Ingredients
Scale
- 1 bunch asparagus (about 12–16 ounces), ends trimmed
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Pepper
- 2 sheets frozen puff pastry, thawed
- 8 ounces Gruyere, shredded
- 12 slices prosciutto
- 1 egg, beaten
Instructions
- Preheat the Oven
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup. - Prepare the Puff Pastry
On a lightly floured surface, roll the thawed puff pastry sheets out to a large rectangle, approximately double the original size. Square off the edges and cut each sheet into 6 squares using a pizza cutter or sharp knife. - Season the Asparagus
In a bowl, toss the trimmed asparagus with extra virgin olive oil. Season with kosher salt and pepper to taste. - Assemble the Bundles
For each puff pastry square, place a slice of prosciutto on top, folding it in half if necessary to fit. Layer 3-4 asparagus stalks over the prosciutto, then sprinkle with 1-2 tablespoons of shredded Gruyere. - Wrap the Pastry
Lift two opposite corners of each puff pastry square and wrap them around the asparagus, pressing to seal the edges. Brush the tops of the pastry with beaten egg to ensure a golden, glossy finish. Sprinkle with additional salt and pepper if desired. - Bake
Place the assembled bundles on the prepared sheet pan and bake for 12-15 minutes, or until the puff pastry is golden and puffed. Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 359 kcal
- Sugar: 1g
- Sodium: 224mg
- Fat: 26g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg