Puff Pastry and Prosciutto Wrapped Asparagus

Looking for a simple appetizer to make the most of spring Asparagus?  Try Puff Pastry and Prosciutto Wrapped Asparagus for your Easter celebration or springtime picnic. 
 

Puff Pastry and Prosciutto Wrapped Asparagus from The Girl In The Little Red Kitchen

Curious what my first real sign is that spring has finally arrived? No it’s not the budding trees or flowers poking up from the ground.  Nor is it warmer weather or longer days.  It’s that tender, thin stalked asparagus that has finally arrived in the markets.

If I really had to pick a favorite vegetable, I’d probably choose asparagus (I’m not counting tomatoes because *technically* it’s a fruit).

Like most children out there, I refused to it.  It smelled funny, looked funny and tasted slightly off.  Once again, thank you mom for steaming and not roasting this beautiful vegetable.

Somewhere down the line I ate it out and fell in love with this vegetable.

Puff Pastry and Prosciutto Wrapped Asparagus from The Girl In The Little Red Kitchen

I will wait all year round until it comes into season and then eat way too much of it.  There is nothing worse than picking up a bunch and finding out it’s tough and woody.

Nothing.

I’ll take it roasted, with pasta, with a poached egg on top, steamed (properly), shaved and now my favorite new way wrapped with prosciutto and puff pastry.

These guys make the perfect appetizer or snack.  In fact as I was baking up this batch I was picturing a poached egg sitting on top a pile of them for the ultimate brunch.

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.  I promise if you make this for Easter next weekend it will be a hit.

Puff Pastry and Prosciutto Wrapped Asparagus from The Girl In The Little Red KitchenPuff Pastry and Prosciutto Wrapped Asparagus from The Girl In The Little Red Kitchen

Puff Pastry and Prosciutto Wrapped Asparagus #SundaySupper
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Ingredients

  • 1 small bunch asparagus, tough ends removed
  • 3oz prosciutto di parma
  • 1 sheet puff pastry, thawed
  • 1 egg + 1 teaspoon water for egg wash

Instructions

  1. Heat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Using a pairing knife, cut your prosciutto in half lengthwise.
  3. Wrap the pieces of prosciutto around the asparagus.
  4. 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.
  5. Cut the pastry in 1/2 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.
  6. Stretch out the pastry slightly and wrap it in the opposite direction of the prosciutto on the asparagus. Pinch the ends together.
  7. Place the wrapped asparagus on the prepared baking sheet and brush with the egg wash.
  8. Bake for 20 minutes or until golden brown and slightly puffed.
  9. If you have extra puff pastry. Refreeze for another use.
  10. You can exclude the prosciutto to make this vegetarian friendly.
Recipe Type: appetizer, snack
http://girlinthelittleredkitchen.com/2014/04/puff-pastry-prosciutto-wrapped-asparagus-sundaysupper/

Puff Pastry and Prosciutto Wrapped Asparagus from The Girl In The Little Red Kitchen

#SundaySupper is enjoying all things that are stuffed, rolled and wrapped today! Let’s take a look at what everyone is making.

Starters and Snacks

Entrees and Mains

All things Sweet

 

 

 

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71 thoughts on “Puff Pastry and Prosciutto Wrapped Asparagus

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  12. bea

    Susan – these are THE perfect, perfect appetizer; actually I think it would be a meal for me as all of them are mine 🙂

    Reply
  13. Stacy

    Ooooh, Susan! I’ve done the asparagus baked with prosciutto before and I love it, but you have raised this to a new level of delicious with the addition of the crunchy, buttery puff pastry. Lovely!

    Reply
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  15. Julie @ Texan New Yorker

    Beautiful! Like more nutritious pigs in a blanket. 🙂

    I can definitely sympathize, I hated asparagus as a kid too. I love it now though, and I think it’s because I’ve learned to eat it in season. I mean, yes, your grocery store may carry it year round, but outside of spring and early summer months, it’s terrible. Just say no!

    Reply
  16. Chris

    It looks lovely. I always wanted to get some green asparagus, but usually I miss it. I have to put in a little more effort this time.

    Reply
  17. Joanne

    The promise of asparagus is definitely what gets me through the winter some days! I love this wrapped up version. Deliciousness in every bite!

    Reply
  18. [email protected]

    These looks easy and beautiful! A fantastic appetizer for Easter!

    Reply
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  20. Nancy @ gottagetbaked

    I’m sorry it’s taken me so long to come here and comment, Susan. This past week has been a nightmare. It’s not because I don’t love your dish. In fact, my mouth fell open from awe and hunger when I first saw the photos on social media. Seriously girl – your photos are gorgeous and you’re brilliant for wrapping puff pastry around delicious asparagus and proscuitto. This would be the perfect appy…or dinner in these here parts!

    Reply
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