Cooked but still crunchy asparagus stalks are wrapped in prosciutto and puff pastry then baked to create a crispy, salty and delicious starter or party snack.
3 people made this
12 asparagus stalks
6 slices of thin prosciutto, sliced to create 12 (2cm wide) slices
2 sheets puff pastry, defrosted and sliced into 12 rectangles
1 tablespoon of extra virgin olive oil mixed with 2 tablespoons of water
Method Prep:30min › Ready in:30min
Tie the asparagus stalks in a bunch and place them upright in a pot of boiling water, taking care to leave the tips out of the water. Simmer until stalks are just beginning to soften but still have a crunch; drain and rinse in very cold water to stop the cooking process. Set asparagus aside to cool.
Preheat oven to 180 C / Gas 4. Line a baking tray with greaseproof paper.
Wrap 2 pieces of sliced prosciutto around each asparagus stalk, leaving the tips exposed; roll wrapped asparagus in a rectangle of puff pastry. Repeat with remaining asparagus stalks, prosciutto and pastry.
Arrange individual pastries on prepared baking tray; brush with oil and water mixture. Bake in preheated oven for 10-12 minutes or until golden brown.