Elegant Prosciutto Wrapped Asparagus in Puff Pastry

I never thought to wrap asparagus in anything besides bacon until I visited my sister-in-law last spring. There she was, rolling fresh asparagus in prosciutto and puff pastry like it was no big deal. My kids, who normally push their vegetables around the plate, actually asked for seconds.

Here’s the thing about asparagus – most people just steam it or roast it plain. But wrap it in prosciutto and tuck it into flaky puff pastry? Now that’s a whole different story. It’s become my go-to appetizer for dinner parties, and I haven’t met anyone who doesn’t love it.

What Kind of Asparagus Should I Use?

For this recipe, you’ll want to look for thin or medium-thick asparagus spears rather than the jumbo ones. Thin spears are perfect because they’ll cook quickly and stay tender while the puff pastry bakes. When shopping, pick bright green stalks with compact, firm tips – avoid any that look woody or have tips that are starting to flower or feel mushy. If you can only find thick asparagus, just slice them in half lengthwise before wrapping. Fresh is definitely better than frozen for this dish, and spring asparagus tends to be the most tender and flavorful.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Puff pastry: This is the foundation of the recipe and really shouldn’t be substituted. Store-bought or homemade both work great, but you need real puff pastry for the right texture and look.
• Prosciutto: You can swap prosciutto with thin-sliced ham, serrano ham, or even turkey bacon. For a vegetarian version, try using roasted red pepper strips, though you’ll lose some of the salty flavor.
• Italian four-cheese blend: Any combination of hard Italian cheeses works well here. Try using just parmesan, or a mix of mozzarella and provolone. Gruyere or white cheddar can work too, though the flavor profile will be different.
• Sun-dried tomatoes: You can skip these or replace them with roasted red peppers, caramelized onions, or even a thin spread of pesto.
• Egg wash: If you need an egg-free option, brush with heavy cream or melted butter instead. The pastry won’t be quite as golden, but it’ll still taste great.
• Asparagus: While asparagus is ideal here, you could use green beans or broccolini as alternatives. Just steam them lightly first so they’re tender-crisp.

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – if it gets too warm, it becomes sticky and difficult to handle, while if it’s too cold, it can crack when you roll it out. For best results, work with your pastry when it’s just slightly chilled, around 40°F, and keep unused portions in the fridge while you work.

Another common mistake is not patting your asparagus completely dry after washing, which can make the pastry soggy – use paper towels to remove every drop of moisture before wrapping.

The filling can also cause problems if you overstuff your pastries; keep the cheese and sun-dried tomatoes to a moderate amount, as too much filling will prevent the pastry from puffing properly and might cause leakage during baking.

For the crispiest results, make sure to brush the egg wash evenly over the entire surface (but avoid letting it drip down the cut edges, as this can prevent proper rising), and don’t forget to cut small vents in the top to allow steam to escape during baking.

What to Serve With Prosciutto Wrapped Asparagus in Puff Pastry?

These fancy little puff pastry bundles work great as an appetizer, but they can easily become part of a larger meal too! For a light dinner, try serving them alongside a fresh arugula salad dressed with lemon vinaigrette – the peppery greens and citrus notes really complement the salty prosciutto. If you’re hosting a brunch, these pastries pair wonderfully with scrambled eggs and fresh fruit. For a more substantial dinner option, serve them next to a simple grilled chicken breast or pan-seared fish fillet. Since these pastries are already pretty rich, keep your sides light and simple to let them shine as the star of the show.

Storage Instructions

Keep Fresh: These prosciutto-wrapped asparagus puffs are best enjoyed fresh from the oven, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The puff pastry might lose some of its crispiness, but they’ll still taste good!

Make Ahead: You can prep these appetizers ahead of time! Assemble them completely, place on a baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before baking. When you’re ready, just brush with egg wash and pop them in the oven.

Warm Up: To bring back some crispiness to leftover pieces, warm them in a preheated 350°F oven for about 5-7 minutes. I don’t recommend microwaving them as this will make the puff pastry soggy.

Preparation Time	20-30 minutes
Cooking Time	20-25 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 25-30 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

• 1 tbsp water
• 6 slices prosciutto (thinly sliced)
• 1 egg
• 2 sheets puff pastry (thawed according to package directions)
• 1/4 cup sun-dried tomatoes (chopped, not oil-packed)
• 24 slender asparagus spears (trimmed)
• 1 1/4 cups mixed Italian four-cheese blend (I like Sargento)

Step 1: Prepare Ingredients and Oven

Begin by gathering and prepping all of your ingredients as outlined in the ingredient list.

Ensure that everything is ready and organized for seamless use during the cooking process.

Preheat your oven to 400°F, and line two baking sheets with parchment paper to prevent the pastries from sticking and for easy cleanup.

Step 2: Roll and Cut Puff Pastry

Take one sheet of cold, thawed puff pastry and place it on a work surface.

Keep the second puff pastry sheet wrapped and cold in the fridge to maintain its texture and prevent it from becoming too soft.

Gently roll out the first sheet to slightly thin the dough, making it easier to work with.

Cut the sheet into thirds vertically, then into fourths horizontally, resulting in 12 equal pieces or squares.

Step 3: Assemble the Puff Pastry Parcels

Take two pieces of asparagus (a spear tip and a bottom half), and wrap them in a small piece of prosciutto.

Position a puff pastry square in front of you with a point toward you, resembling a diamond shape.

Lay the prosciutto-wrapped asparagus horizontally just above the bottom point.

Sprinkle a couple of pieces of julienned sun-dried tomatoes next to the asparagus, followed by a sprinkle of cheese.

Fold the bottom point of the pastry over the filling, roll the pastry upwards to encase the filling into a parcel, and use a dab of egg wash to seal the seam.

Place the assembled parcel onto a prepared baking sheet.

Step 4: Repeat and Refrigerate

Continue this assembling process for the remaining 11 squares of puff pastry.

Once completed, place the baking sheet with the assembled parcels into the fridge to keep them cold.

Take out the second puff pastry sheet from the fridge and repeat the rolling, cutting, and assembling process until all pieces are done.

Step 5: Brush with Egg Wash and Bake

When both baking sheets have been filled with pastry parcels, gently brush a little egg wash over the surface of each parcel to promote browning and create a glossy finish.

Bake the parcels in the preheated oven for approximately 20 minutes, or until they become golden-brown and the pastry is puffed.

Step 6: Serve and Enjoy

Once baked, carefully transfer the puff pastry parcels to a platter.

Serve them hot and fresh out of the oven, or at room temperature if you prefer.

Enjoy these delectable parcels as appetizers or snacks, perfect for any occasion!