Tenderflake puff pastry pillows topped with fresh asparagus all wrapped up in melty Swiss cheese and salty crisp prosciutto.
|12||Asparagus spears, trimmed|
|1/2 Pkg||(397 g) Package Frozen Tenderflake® Puff Pastry, defrosted overnight in refrigerator|
|12||Thin slices Gruyere cheese|
|6||Slices Cappola™ Prosciutto, sliced in half lengthwise|
|4||Sprigs fresh parsley|
BRING a large pot of water to a boil. Add asparagus; cook for about 3 minutes. Drain and plunge asparagus into ice cold water to stop the cooking process. Drain and pat dry. Set aside.
PREHEAT oven to 400˚F (200˚C).
ROLL puff pastry, on a lightly floured work surface, to a 10 x 14 inch (25 x 35 cm) rectangle. Using a pizza cutter or sharp knife cut pastry into 4 equal sized rectangles. Place on a parchment paper lined baking sheet. Brush pastry lightly with beaten egg.
WRAP 1 slice of cheese, followed by 1 slice of prosciutto around each asparagus spear and place 3 wrapped asparagus spears on each pastry rectangle.
BAKE in preheated oven for 15-20 minutes or until pastry is golden brown. Garnish with parsley and serve.
Before serving drizzle with Hollandaise sauce if desired.
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