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Sprigs In A Blanket

9 Comments

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Asparagus, Dijon, Parmesan, and prosciutto wrapped in puff pastry. Perfect appetizer or side dish. Sprigs in a Blanket are tasty but super easy.

Sprigs in a blanked on a serving board with white parchment paper

So pretty, these Sprigs in a Blanket (good one, huh?) are perfect for a party appetizer or even a fancy but simple side dish for dinner or brunch.

Sprigs in a blanket on a serving board on white parchment paper

Almost anything wrapped in puff pastry is a winner, and my family found these wrapped asparagus lovelies to be irresistible and cute. But Sprigs in a Blanket don’t take much effort at all.

Simple as can be- roll the puff pastry to make a 10-inch square. Layer with Dijon mustard and either Parmesan or Pecorino cheese. Then cover the pastry with thinly-sliced prosciutto. Using a pizza cutter or sharp knife, slice the dough; I had to use scissors to help the proscuitto cut through. Wrap your sprigs in a “blanket” of the pastry and bake; that’s it!

Sprigs in a blanket on a serving board with white parchment. Sprinkled with red pepper flakes.

These look awesome and even veggie-haters might give them a try. The mustard and smokey prosciutto in the puff pastry is kind of like hot dogs with a high-brow flair. Easily leave out the prosciutto for a vegetarian option.

sprigs in a blanket on a serving board on white parchment.

I experimented with reheating the sprigs in a blanket and though not quite as crispy as first-baked, they’re acceptable if you have any leftovers- but don’t count on it. But if you want to make them ahead of serving, this is an option.

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5 from 4 votes

Sprigs In A Blanket

Excellent as appetizers or even a fancy, playful side dish. Make them vegetarian by leaving off the prosciutto. Once the puff pastry has thawed, these come together in a snap!
Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 spears
Author Good Dinner Mom

Ingredients 

  • All-purpose flour for the work surface
  • 1 sheet frozen puff pastry thawed
  • 3 tablespoons Dijon mustart
  • 1/4 cup grated Parmesan or Pecorino cheese
  • Thinly-sliced prosciutto enough to cover one 10" square of pastry
  • 1 pound asparagus trimmed (about 20 spears)
  • Non-stick cooking spray
  • Fresh ground black pepper
  • Red pepper flakes optional

Instructions

  • Heat oven to 425F degrees. Line 2 baking sheets with parchment paper. Set aside.
  • On a lightly floured surface, roll out the puff pastry into a 10" square. Brush with the mustard and sprinkle with cheese, fully covering the pastry. Line the pastry with enough prosciutto to cover much of the surface.
  • With a sharp knife of pizza cutter, cut the sheet in half (you might need kitchen scissors to help cut the prosciutto); then cute halves into twenty 1/2" by 5" strips. Wrap each strip around 1 stalk of asparagus with the prosciutto side facing in.
  • Place wrapped asparagus on the parchment-paper-lined baking sheets. Lightly spray each spear with cooking spray.
  • Bake 15-20 minutes, until golden brown. Note: Rotate the baking sheets half-way through baking so both pans bake evenly.
  • Serve immediately. I've made these and then had to refrigerate and reheat the spears before and though not quite as crispy, they are acceptable reheated. For reheating, preheat oven to 325F degrees and then heat for about 10 minutes.

Recipe slightly adapted from Good Housekeeping.
Sprigs in a blanket pinterest pin

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Published on April 5, 2017

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    Recipe Rating




  1. mark says

    April 26, 2022 at 6:17 AM

    5 stars
    Phenomenal! I think the mustard and prosciutto helped the asparagus from drying out along with giving it great flavor!

    Reply
  2. jesse h says

    April 26, 2022 at 6:15 AM

    5 stars
    Excellent combination of flavors! We loved them! Very easy to prepare. Only change I made was peeling the asparagus first. (unless they are pencil thin). Peeling the stalk to about an inch from the tip makes it so tender (removes woody toughness).

    Reply
  3. stacy putters says

    April 26, 2022 at 6:13 AM

    5 stars
    Made these for a friend get-together. They disappeared as soon as I got them out of the oven. Deliciously amazing Sally, Thank you for sharing.

    Reply
  4. Gary m says

    February 15, 2022 at 6:12 AM

    5 stars
    This was awesome! Even my little grandson loved them. Love the mustard with the prosciutto and asparagus.

    Reply
    • Sally Humeniuk says

      February 23, 2022 at 9:33 AM

      Hi Gary! I’m so happy your grandson approved. Kids’ reviews are the most honest of all! ๐Ÿ˜€

      Reply
  5. June says

    February 15, 2022 at 6:09 AM

    5 stars
    So flavorful and super easy to make. I wrapped two stalks per strip of puff pastry. Love how light and crispy they came out.

    Reply
  6. Laura says

    March 19, 2021 at 5:38 PM

    Thinking of doing this for an Easter dinner I have to drive over an hour for. Could you prepare them ahead of time then cook them later?

    Reply
    • Sally Humeniuk says

      March 19, 2021 at 7:14 PM

      Hi Laura, I have never done this and honestly am not sure they’d do well prepared early and then baked an hour later (even if in a cooler during traveling). As much as I want you to try my recipe, I also want you to be successful on Easter Sunday. I don’t recommend it. My Incredible Cheese Bombs, on the other hand, could be made and ready to go into the oven, placed in a cooler and travel very well. And they are AMAZING! Just giving you another suggestion. ๐Ÿ™‚

      Reply
  7. Jim scott says

    February 17, 2018 at 8:40 PM

    5 stars
    These were amazing! What a hit at the BBQ! Thanks so much ! Appreciate the easy to follow recipe at the bottom of the post ๐Ÿ‘๐Ÿฝ

    Reply

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