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!
Servings: 20 spears
Calories: 78kcal
Ingredients
- All-purpose flour, for the work surface
- 1 sheet frozen puff pastry, thawed
- 3 Tablespoons Dijon mustard
- ¼ 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 1 sheet puff pastry into a 10" square. Brush with 3 Tablespoons mustard and sprinkle with ¼ cup cheese, fully covering the pastry. Line the pastry with enough prosciutto to cover much of the surface.
- With a sharp knife or pizza cutter, cut the sheet in half (you might need kitchen scissors to help cut the prosciutto); then cut halves into twenty 1-inch by 5-inch 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.
Cook's Note:
- Rotate the baking sheets half-way through baking so both pans bake evenly.
- Bake 15-20 minutes, until golden brown.
- 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.
Nutrition
Calories: 78kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg