Prosciutto and Swiss Wrapped Asparagus Pillows

Prosciutto and Swiss Wrapped Asparagus Pillows
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4

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About this Recipe

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
1 Egg, beaten
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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