INGREDIENTS
1 bunch asparagus, woody ends trimmed off
1 tablespoon olive oil
2 sheets frozen puff pastry, thawed
8 oz Gruyere cheese, grated
12 slices of prosciutto
1 teaspoon dried thyme
1 egg, beaten Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper. On a lightly floured surface, roll puff pastry sheets out and cut each rectangle into 6 squares.
Toss trimmed asparagus in olive oil, thyme, salt and pepper. Set aside. On each square of puff pastry, arrange a slice of prosciutto (folded in half if needed), 3-4 spears of asparagus, and about 2 tablespoons of cheese.
Wrap the bundle by lifting two opposite corners of the puff pastry and wrapping them around the asparagus. Press to seal. Brush puff pastry with beaten egg, sprinkle with more salt and pepper, and bake until golden and puffed, 12-15 minutes. Serve immediately and enjoy!
