Asparagus, Pancetta and Puff Pastry Bundles

You guys know I have a sweet tooth that operates in overdrive, but sometimes I’ve just got to have something savory. And we’re approaching the time of year when fresh produce is so abundant and beautiful that my daydreams about fruit and vegetables rival those of cookies and cakes.
The other day I dreamed up this little appetizer to use up all of the asparagus in my fridge, combining it with ham, puff pastry and cheese, and couldn’t wait to make it a reality.

These asparagus, pancetta and puff pastry bundles are super simple. Nothing complicated here. All you need is store-bought frozen puff pastry, fresh asparagus, pancetta, parmesan cheese, and a little olive oil. Feel free to use bacon or even thin deli ham in place of the pancetta if you’d like. And if you’ve got a different cheese in the fridge you’d rather use up, be my guest. Simplicity is the name of the game, and with recipe you almost can’t go wrong.

I can imagine that (if you can hold off making them until then) these bundles would be a perfect appetizer or side dish for Easter, and other special events too!

Asparagus, Pancetta and Puff Pastry Bundles
Sounds delicious! So glad you loved them Sheri!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

•     2 sheets puff pastry dough, thawed
•     8 oz. shaved Parmesan cheese
•     36 spears asparagus, woody ends removed, halved width-wise
•     18 slices prosciutto
•     Kosher salt
•     1 tablespoon olive oil
•     1 egg, beaten
•     fresh cracked pepper

Instructions

1. Preheat oven to 400 degrees.
2. Unfold puff pastry and cut along seams, creating 6 long rectangles out of the two sheets.
3. Roll each long rectangle a bit thinner (about 3.25″ wide by 13.5″ long).
4. Cut each rectangle into 3 equal size rectangles. This will give you 18 equal size puff pastry rectangles.
5. Toss asparagus in olive oil and season with salt and pepper. Line two baking sheets with parchment paper.
6. Assemble bundles by dividing the prosciutto evenly between the rectangles. Fold each slice in half so that it fits nicely onto the puff pastry rectangle.
7. Then add two spears of asparagus diagonally across the center of each bundle and top that with about about a tablespoon of shaved Parmesan.
8. Wrap the opposite corners of the puff pastry around the asparagus, tuck one of the corners underneath and gently press to seal.
9. Brush each bundle with the beaten egg wash and bake for 14-16 minutes or until the puff pastry is cooked through and golden brown.
10. Garnish with Kosher salt if desired and enjoy!

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