12974_7720_mejpg
Recipes // Appetizers // Asparagus And Prosciutto Wrapped In Puff Pastry

Asparagus And Prosciutto Wrapped In Puff Pastry

cropped_14020_7946_mejpg

By Beekman Boys - Brent Ridge and Josh Kilmer-Purcell

Makes 16 Spears

This is a classic hors d'oeuvre--an heirloom recipe for sure.

Ingredients:

  • All-purpose flour, for the work surface
  • 1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon crumbled dried rosemary
  • 4 ounces thinly sliced prosciutto, cut into 16 long pieces
  • 16 thick asparagus spears (about 1 pound), ends trimmed
  • Preheat the oven to 400°F Line a baking sheet with parchment paper.

Directions:

  1. Preheat the oven to 400°F Line a baking sheet with parchment paper.
  2. On a lightly floured work surface, roll the puff pastry to a 10 × 12-inch rectangle. In a small bowl, stir together the mustard, lemon juice, and rosemary and brush the mixture over the pastry. Cut the dough crosswise into sixteen 10-inch-long strips.
  3. Spiral wrap the prosciutto around the asparagus from end to tip. Spiral wrap the puff pastry around the prosciutto, mustard-side in. Place the asparagus on the baking sheet and bake for 20 minutes, or until the pastry is crisp and golden.

TIDBIT: Choose bright green asparagus stalks with purple-tinged tips. Look for stalks that have a smooth skin, that are uniform in color, and have a dry, compact tip. Avoid wilted or limp stalks. Shriveled stalks are a sign of age. To store asparagus, wrap the stem ends in damp paper towels for several days. To extend the life, refrigerate stalks, tips up, in a glass with a small amount of water.

Featured Recipes
Loading

Personally Yours

14356_17233_mejpg
Marketplace Recommendations