Asparagus is in season now! The flavor is best when it’s fresh and locally sourced. So, it’s time to create some amazing recipes with it. Perfect for your steak dinner or as an elegant snack or appetizer.
Ingredients:
1 sheet puff pastry
12 asparagus spears
6 prosciutto slices
1 egg, beaten
50 g (1.75 oz) grated parmigiano reggiano
50 g (1.75 oz) grated mozzarella cheese
1 tbsp olive oil
salt and pepper to taste
parsley leaves (to seal)
black or green olives (as garnish)
red bell pepper, small dice (as garnish)
1. Thaw puff pastry for about 40-45 minutes (or per package instructions), covered at room temperature on the counter until it unfolds easily, or in the fridge for 24 hrs. It is best to use while it’s still cold.
2. Preheat oven to 200°C (or 400°F). Lay the parchment paper flat on the baking tray.
3. On a lightly floured surface, roll the puff pastry, flatten using a rolling pin if necessary and cut into 6 equal squares or sizes.
4. Cut the ends of asparagus with a length that fits perfectly to your pastry. Brush with olive oil, lightly season with salt and pepper and toss.
5. To assemble, lay a slice of prosciutto on top of an angled pastry, fold the end so it fit nicely on the square. Add two stalks of asparagus then sprinkle with grated mozzarella and parmigiano reggiano.
6. Lift one corner of the puff pastry and cover the asparagus then the other corner to completely wrap them and seal with parsley leaf (optional). Brush the top with egg wash. Sprinkle with more black pepper if desired.
7. Bake for about 20-22 minutes or until puff pastry is golden and puffed. Serve with extra grated parmigiano reggiano on the side and sprinkle some small cubes of red bell pepper.
Serve while it’s warm. Enjoy!
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Ingredients:
1 sheet puff pastry
12 asparagus spears
6 prosciutto slices
1 egg, beaten
50 g (1.75 oz) grated parmigiano reggiano
50 g (1.75 oz) grated mozzarella cheese
1 tbsp olive oil
salt and pepper to taste
parsley leaves (to seal)
black or green olives (as garnish)
red bell pepper, small dice (as garnish)
1. Thaw puff pastry for about 40-45 minutes (or per package instructions), covered at room temperature on the counter until it unfolds easily, or in the fridge for 24 hrs. It is best to use while it's still cold.
2. Preheat oven to 200°C (or 400°F). Lay the parchment paper flat on the baking tray.
3. On a lightly floured surface, roll the puff pastry, flatten using a rolling pin if necessary and cut into 6 equal squares or sizes.
4. Cut the ends of asparagus with a length that fits perfectly to your pastry. Brush with olive oil, lightly season with salt and pepper and toss.
5. To assemble, lay a slice of prosciutto on top of an angled pastry, fold the end so it fit nicely on the square. Add two stalks of asparagus then sprinkle with grated mozzarella and parmigiano reggiano.
6. Lift one corner of the puff pastry and cover the asparagus then the other corner to completely wrap them and seal with parsley leaf (optional). Brush the top with egg wash. Sprinkle with more black pepper if desired.
7. Bake for about 20-22 minutes or until puff pastry is golden and puffed. Serve with extra grated parmigiano reggiano on the side and sprinkle some small cubes of red bell pepper.
Serve while it’s warm. Enjoy!