Puff Pastry Asparagus Bundles

Puff pastry can bring anything a little extra sophistication, and these asparagus packets are a good example of that. Just make sure your puff pastry is completely thawed before you work with it. Otherwise, it’s too brittle to work with, and can break.
Category
Prep Time
1 hour
Cook Time
--

Ingredients

  •  1 bunch asparagus, ends trimmed
  •  6 slices prosciutto
  •  2 Tablespoons Danish Creamery European Style Spreadable Butter with Extra Virgin Olive Oil, room temperature
  •  kosher salt
  •  freshly ground black pepper
  •  1 sheet puff pastry, thawed
  •  ¾ cup shredded gruyere
  •  1 egg beaten with 1 teaspoon water, for egg wash

Directions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Bundle 4 asparagus spears together and wrap tightly with a piece of prosciutto. Spread the asparagus tips and ends with Danish Spreadable Butter with Olive Oil and season with salt and pepper. Set aside while you prep the puff pastry.
  • On a lightly floured surface, unfold the puff pastry and roll out to a 15-inch x 10-inch rectangle. Cut into six 5-inch squares.
  • Take one square and rotate it so it’s in a diamond orientation, then top with an asparagus bundle. Sprinkle with 2 Tablespoons cheese. Fold left side over top and brush with egg wash. Fold right side over and brush top and sides with more egg wash. Sprinkle with salt and pepper. Place on baking sheet and repeat with remaining puff pastry squares and asparagus bundles.
  • Bake until golden and puffed, 20-25 minutes. Serve hot.

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