Prosciutto and Asparagus Bundles Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">320g ready-rolled puff pastry</li><li class="ingredients-single-item">16 asparagus spears (medium thickness), woody ends trimmed</li><li class="ingredients-single-item">8 slices prosciutto</li><li class="ingredients-single-item">30g Parmesan cheese, finely grated</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">Freshly ground black pepper</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Fill a large pot with water, bring to a boil, and prepare an ice bath in a separate bowl. This will be used to blanch the asparagus, giving it a vibrant color and partial cook before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Blanch the trimmed asparagus spears in the boiling water for just 1-2 minutes until they turn bright green but are still firm. Immediately transfer to the ice bath to stop the cooking process. Once cooled, pat them completely dry with paper towels – this is crucial as any moisture will make your pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Unroll the puff pastry on a lightly floured surface and cut into 8 equal rectangles. The cold pastry will be easier to work with, so if it's becoming too soft, place it in the refrigerator for 10 minutes. Cold pastry ensures those wonderful flaky layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Sprinkle each pastry rectangle with a little Parmesan cheese, leaving a 1cm border around the edges. The cheese will create a barrier between the pastry and the fillings, helping to prevent sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Wrap each prosciutto slice around 2 asparagus spears, creating a bundle. The natural stickiness of the prosciutto will help it adhere to itself. Place each wrapped bundle on a pastry rectangle.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Brush the exposed pastry borders with beaten egg, which will act as a glue. Carefully fold the pastry over the asparagus bundle and press the edges together to seal. The egg wash ensures the pastry edges stick together during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the bundles to your prepared baking tray. Brush the tops generously with the remaining beaten egg to achieve a beautiful golden color when baked. Sprinkle with thyme leaves, freshly ground black pepper, and sesame seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 15-18 minutes, or until the pastry is puffed and golden brown. Look for a rich, even color and make sure the bottom of the pastry is cooked through. If the tops are browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bundles to cool for 5 minutes before serving – they'll be extremely hot inside! The brief resting period also allows the pastry to set, making them easier to handle. Serve warm as an elegant appetizer or alongside a crisp salad for a light meal.</li></ol>