READY IN: 30mins
12 -16ounces thin asparagus, ends trimmed
1tablespoonextra virgin olive oil
1sheetfrozen puff pastry, thawed
4ouncesgruyere cheese, shredded
Serving Size: 1 (127) g
Servings Per Recipe:6
Calories from Fat 224 g 64 %
Total Fat 24.9 g 38 %
Saturated Fat 8.1 g 40 %
Cholesterol 51.8 mg 17 %
Sodium 185.4 mg 7 %
Total Carbohydrate20.9 g 6 %
Dietary Fiber 1.8 g 7 %
Sugars 1.1 g 4 %
Protein 11.1 g 22 %
Preheat oven to 425°F. Line a sheet pan with parchment paper.
On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
Toss asparagus in olive oil and season with salt and pepper.
To make the bundles, place slice of prosciutto on top of the square.I folded the prosciutto in half so that it fit nicely on the square.Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese.
Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more pepper if desired.
Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.
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