ASPARAGUS AND PROSCIUTTO PUFF PASTRY
This Asparagus and Prosciutto Puff Pastry is perfect as an appetizer or meal! A simple recipe with flavorful ingredients. Golden puff pastry topped with fresh asparagus, cheese, prosciutto and a drizzle of honey mustard sauce!
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Isn’t it the best when a recipe is super simple but still tastes absolutely amazing!?!? This recipe is just that . . . Easy. Flavorful. Delicious. Satisfying.
I have been going through a ton of prosciutto lately. My daughter is obsessed with it!
And who doesn’t love flaky puff pastry baked to golden perfection? Add asparagus as the veggie for good measure. Cheese . . . Always. And honey dijon sauce for a pop of flavor!
Wham! Bam! That Is Good Food Right There, People.
This is a great appetizer for parties or family holiday feasts.
Or hey . . . this Asparagus & Prosciutto Puff Pastry, a glass of wine and a cozy couch. That sounds pretty darn good too!
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Table of Contents
Asparagus and Prosciutto Puff Pastry
Ingredients
- 1 Sheet Puff Pastry - thawed
- 1 Large Egg
- 1 Tablespoon Water
- 1/2 Cup Italian Blend Shredded Cheese
- 1/2 Lb Asparagus - cleaned and trimmed
- Prosciutto
Sauce
- 1 teaspoon Whole Grain Dijon Mustard
- 1 teaspoon Fresh Lemon Juice
- 1 teaspoon Honey
Instructions
- Preheat oven to 400°F
- Lay puff pastry flat on a baking sheet sprayed with nonstick.
- Fold edges 1/2 inch inward and press down gently with fork to secure. Puncture inside of puff pastry square several times with fork.
- Layer 1/4 cup shredded cheese. Arrange asparagus evenly on top of cheese. Sprinkle remaining cheese over asparagus.
- Mix egg and water. Brush edges of puff pastry with egg wash.
- Bake for 15-17 minutes or until edges are golden brown.
- Use a paper towel to blot any liquid released from asparagus.
- Top with thinly sliced prosciutto and drizzle honey mustard sauce.
Sauce
- Mix ingredients together until incorporated.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
I cater a get together with my dept. each year before Christmas. I thought I’d try some new appetizers and made prosciutto with melon with a flavor drizzle over it. A few took one bite and spit it out!! I was mortified. I guess prosciutto is an acquired taste! I had never had it and took a small bite and I have to admit, it seemed like I was eating uncooked meat. Yikes. Can it not be cooked in the oven on this puffed pastry with the asparagus and cheese? – Karen
Haha! I can see how some would not like prosciutto. I love it! I have cooked prosciutto before. It slightly changes the flavor and can crisp up if you want that. Mainly it just doesn’t look quite as pretty when it has been cooked. You may want to try it that way next time. Hopefully nobody spits it out 😉
Now this? This could be my lunch. This SHOULD be my lunch. I’m officially madly in love with this and YOU for creating this!
Come on over to my house for lunch!!!
Three of my favorite ingredients all in one! What a sublime tart!!
This looks delicious! Think I’ll have to make this for a lunch date with my mother, its right up her street! Thanks for sharing
I hope she enjoys 🙂
Recipe doesn’t say if you have to cook prosciutto first, but I did. I also used 3.5oz.
So good . I fried the Prosciutto ham . I will make more of the sauce the next times it didn’t make much ❤️
How many servings does this make?