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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 20 spears
- 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
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.