Prosciutto and Asparagus Bundles Recipe

Learn how to make these homemade Prosciutto and Asparagus Bundles with buttery puff pastry for an elegant appetizer. This easy baking recipe combines flaky pastry with savory prosciutto and fresh asparagus for the best savory bites that are perfect for entertaining or special occasions.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

15 mins

Serves:

8 bundles

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 bundle

🔥 Calories: 185 calories

🥑 Fat: 13 g

🧈 Saturated Fat: 4 g

🍞 Carbohydrates: 12 g

🍭 Sugar: 0 g

🍗 Protein: 6 g

🫀 Cholesterol: 45 mg

🧂 Sodium: 320 mg

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Prosciutto and Asparagus Bundles?

These elegant bundles require ready-rolled puff pastry, fresh asparagus spears, prosciutto slices, Parmesan cheese, an egg for washing, fresh thyme, black pepper, and optional sesame seeds. These simple ingredients combine to create a sophisticated appetiser.

How to cook Prosciutto and Asparagus Bundles at home?

Learn how to cook Prosciutto and Asparagus Bundles by first blanching asparagus until bright green, then wrapping spears in prosciutto. Place these bundles on puff pastry rectangles sprinkled with Parmesan, fold over the pastry, seal with egg wash, and bake at 200°C for 15-18 minutes until golden brown and flaky.

Can I prepare these pastry bundles ahead of time for a party?

Yes! You can assemble these bundles up to 24 hours in advance and keep them refrigerated. Just brush with egg wash right before baking. Alternatively, you can freeze the unbaked bundles for up to a month and bake from frozen, adding a few extra minutes to the cooking time.

What dipping sauces pair well with asparagus and prosciutto pastries?

These flaky bundles pair beautifully with a honey Dijon dipping sauce, garlic aioli, balsamic glaze, or lemon herb yoghurt. For something richer, try a warm hollandaise sauce. The ideal sauce balances the saltiness of the prosciutto and complements the earthy asparagus flavours.

How do I ensure my puff pastry bundles don't become soggy?

To prevent soggy pastry, thoroughly pat dry the blanched asparagus, sprinkle Parmesan on the pastry base to create a moisture barrier, ensure your oven is fully preheated to 200°C, and use a baking tray that allows air circulation underneath. Let bundles cool slightly before serving.

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