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This elegant appetizer marries delicate asparagus with salty prosciutto and nutty Parmesan, all wrapped in flaky puff pastry. The bundles make a stunning presentation that belies their simple preparation, perfect for impressing guests at your next dinner party or holiday gathering.
I first served these at a holiday cocktail party and they disappeared within minutes. Now they've become my signature appetizer whenever I want to elevate a gathering without spending hours in the kitchen.
Ingredients
- Puff pastry dough: The store bought variety works perfectly here and saves enormous time
- Prosciutto: Look for thinly sliced Italian prosciutto di Parma for the best flavor
- Asparagus: Choose medium thickness spears that are bright green with tightly closed tips
- Shaved Parmesan: Fresh shaved rather than pre grated provides better flavor and melting properties
- Egg: Creates that gorgeous golden brown finish on the pastry
- Olive oil: A quality extra virgin adds subtle flavor to the asparagus
- Kosher salt: The flaky texture adds a delightful finishing touch
- Fresh cracked pepper: Adds a subtle bite that complements the prosciutto
Step-by-Step Instructions
- Prepare the oven:
- Heat your oven to 400 degrees. This temperature ensures the pastry puffs properly while allowing the asparagus to cook through.
- Prepare the pastry:
- Unfold the thawed puff pastry sheets and cut along the natural seams to create 6 long rectangles. Then roll each rectangle slightly thinner to achieve the perfect thickness for wrapping. The ideal dimensions are about 3.25 inches wide by 13.5 inches long.
- Create individual portions:
- Cut each long rectangle into 3 equal pieces. You'll end up with 18 equal sized puff pastry rectangles that will form the base of each bundle.
- Season the asparagus:
- Toss the trimmed asparagus spears in olive oil until lightly coated, then season with kosher salt and freshly cracked pepper. The oil helps the asparagus roast properly while enhancing its natural flavor.
- Prepare the baking sheets:
- Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Assemble the bundles:
- Place a folded slice of prosciutto on each puff pastry rectangle. Position two asparagus spears diagonally across the center, then sprinkle with a generous tablespoon of shaved Parmesan.
- Wrap the pastry:
- Bring opposite corners of the puff pastry up and over the asparagus, tucking one corner underneath the bundle. Gently press to seal, creating a neat package that will hold its shape during baking.
- Apply egg wash:
- Brush each bundle with beaten egg to ensure a beautiful golden color and help seal the pastry edges.
- Bake to perfection:
- Place the bundles in the preheated oven for 14 to 16 minutes, until the pastry is fully cooked, puffy and golden brown. The asparagus should be tender crisp.
- Finish and serve:
- Garnish with a light sprinkle of kosher salt if desired and serve immediately while still warm.
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The first time I made these bundles, my daughter helped wrap them and declared them "little presents of deliciousness." The way the prosciutto adds just the right amount of salt against the crisp asparagus creates a perfect bite every time.
Storage and Reheating
These bundles are best enjoyed fresh from the oven while the pastry is at its flakiest. However, leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, place in a preheated 350°F oven for about 5 minutes until warmed through. Avoid using the microwave as it will make the pastry soggy and lose its delightful texture.
Entertaining Magic
What makes these asparagus bundles exceptional for entertaining is their versatility. Prepare them before guests arrive and simply pop them in the oven when ready to serve. They can function as a sophisticated passed appetizer or as part of a buffet spread. I often make these when hosting wine tastings because they pair beautifully with both red and white wines, especially a crisp Sauvignon Blanc or light Pinot Noir.
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Seasonal Variations
While asparagus makes these bundles special, you can adapt the recipe throughout the year using seasonal vegetables. In summer, try thinly sliced zucchini or bell peppers. Fall brings opportunities for butternut squash slivers or wild mushrooms. Winter variations could include roasted Brussels sprout halves. Simply adjust cooking times accordingly for denser vegetables that may need partial precooking.
Frequently Asked Questions
- → Can I prepare these asparagus bundles ahead of time?
Yes, you can assemble the bundles up to 24 hours in advance. Keep them covered in the refrigerator, and brush with egg wash just before baking. You may need to add 1-2 minutes to the baking time if cooking from cold.
- → What can I substitute for prosciutto?
If prosciutto isn't available, you can substitute thinly sliced ham, pancetta, or even bacon (partially cooked first). For a vegetarian option, omit the meat entirely and add extra Parmesan or another flavorful cheese.
- → How do I know when the puff pastry is properly cooked?
Properly cooked puff pastry will be visibly puffed, golden brown on the outside, and feel dry to the touch. The interior layers should be flaky, not doughy. If the top is browning too quickly but the pastry still feels soft, cover loosely with foil for the remaining bake time.
- → What can I serve with these asparagus bundles?
These versatile bundles work well as an appetizer on their own or as a side dish with roasted chicken, grilled steak, or seafood. For a light meal, serve them alongside a fresh green salad or creamy soup. A lemon aioli or balsamic glaze makes an excellent dipping sauce.
- → How do I store and reheat leftover bundles?
Store leftover bundles in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes until warmed through. Avoid microwaving as it will make the puff pastry soggy. These bundles are also delicious served at room temperature.
- → Can I use frozen asparagus for this dish?
Fresh asparagus is strongly recommended for this dish as frozen asparagus tends to release too much moisture during baking, which can make the pastry soggy. If fresh isn't available, thoroughly thaw and pat dry frozen asparagus before using, though the texture won't be quite the same.