The Ingredient Line-up: A box of frozen puff pastry (found in the freezer section, usually near the pies and desserts), a bundle of fresh asparagus, some soft spreadable cheese ( I use Laughing Cow), and prosciutto.
Let your puff pastry thaw out to room temp and unroll it. Use a rolling pin to lightly roll it out and then spread the cheese on top. You can totally skip the cheese if you want, but I love the flavor and creaminess it adds. A spread of good course grain mustard is also yummy.
You can usually find the prosciutto in the deli section of the grocery store, often in little packs like this:
It’s super thin, so just peel off the slices and layer it onto your pastry (I usually peel the large piece of fat off the side.)
I like to lightly drizzle my asparagus with olive oil. I think it makes it taste better as it roasts in the oven, I’m using our Lemon Oil here.
Then use a pizza cutter to cut the pastry into strips, about 1/2 in wide and wrap them around each spear of asparagus.
Bake them in the oven until the pastry is puffed and golden and the asparagus will be roasted, the prosciutto cooked, and the cheese kind of melted into the pastry. It’s all pretty perfect!
