Can I use green beans instead of asparagus?

Absolutely! Green beans make an excellent substitute. Just blanch them briefly in boiling water for about 2 minutes, then shock in ice water before assembling your bundles. This ensures they'll be perfectly tender when the pastry is done.

How do I prevent my puff pastry from getting soggy on the bottom?

The key is to make sure your asparagus is dry after tossing it in oil. Any excess moisture can make the pastry soggy. Also, don't skip the parchment paper on your baking sheet, as it helps promote even cooking and prevents sticking.

Can I make these vegetarian?

Definitely! Simply omit the prosciutto. To maintain that savory flavor dimension, consider adding a thin spread of pesto or a sprinkle of nutritional yeast to your pastry before adding the cheese and asparagus.

What's the best way to trim asparagus?

The simplest method is to hold each asparagus spear by both ends and bend until it snaps naturally. It will break exactly where the tough, woody part ends and the tender part begins. For a less wasteful approach, cut off about an inch from the bottom ends and then peel the lower portions with a vegetable peeler.

Cheesy Asparagus Puff Pastry Bundles Recipe

Description

Savor the perfect combination of buttery puff pastry, tender asparagus, salty prosciutto, and gooey Gruyere cheese with these Cheesy Asparagus Puff Pastry Bundles. These elegant yet straightforward parcels are an ideal appetizer or party snack that will leave your guests impressed. Perfectly seasoned and baked to golden perfection, they are quick to make and bursting with flavor in every bite!

Ingredients

Units Scale

For the Bundles

1 bunch asparagus, woody ends trimmed off
1 tablespoon olive oil
2 sheets frozen puff pastry, thawed
8 oz Gruyere cheese, grated
12 slices prosciutto
1 teaspoon dried thyme
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Egg Wash

1 egg, beaten

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Instructions

Preheat Oven:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This step ensures your puff pastry bakes evenly and doesn’t stick to the tray.
Prepare the Puff Pastry:
On a lightly floured surface, roll out the puff pastry sheets to smooth out creases. Cut each sheet into six equal squares. Set aside as you prepare the filling.
Season the Asparagus:
In a bowl, toss the trimmed asparagus spears with olive oil, dried thyme, and a pinch of kosher salt and freshly ground black pepper. This gives a light seasoning to enhance the fresh asparagus flavor.
Assemble the Bundles:
Take one puff pastry square and layer a slice of prosciutto in the center (fold it if necessary). Place 3-4 asparagus spears on top, followed by about 2 tablespoons of grated Gruyere cheese.
Wrap the Bundles:
To create the bundle, lift two opposite corners of the puff pastry square and gently wrap them around the asparagus spears. Press the edges lightly to seal the pastry.
Brush and Season:
Using a pastry brush, coat the tops of each bundle with beaten egg. Sprinkle a tiny pinch of salt and black pepper over the bundles for extra flavor.
Bake:
Place the bundles onto the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the pastry puffs up and turns golden brown.
Serve and Enjoy:
Remove the crispy bundles from the oven and serve immediately while they’re warm and cheesy.

Notes

You can substitute Gruyere cheese with other melting options like Swiss or mozzarella.
Make sure the prosciutto you layer is thinly sliced for even cooking.
To prevent soggy pastry, pat dry the asparagus if it appears too moist after tossing in oil.
For a vegetarian version, omit prosciutto and try adding sautéed mushrooms or more cheese.
This recipe can be partially prepared in advance by assembling the bundles and storing them in the refrigerator. Bake just before serving.

Nutrition

Serving Size: 1 bundle
Calories: 310
Sugar: 1g
Sodium: 580mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 12g
Cholesterol: 65mg