Prep 20 mins
Cook 20 mins
These excellant hors d'oeuvres are from Enchanted Evenings by John Hadamuscin..A family favourite...Even people who don't like asparagus ask for this recipe...enjoy Save the rest of the asparagus for soup or to mix in rice.
- 1⁄2 lb prosciutto, cut into 60 1/2 inch strips
- 60 asparagus spears, cut into 2 inch peices
- 1 lb frozen puff pastry, 2 sheets, thawed
- 3⁄4 cup Dijon mustard
- Preheat oven to 425 degrees.
- Wrap each Asparagus Tip with a prosciutto strip.
- Set aside until needed.
- Roll out puff pastry sheets on a lightly floured board.
- Brush the rolled out puff pastry with the mustard.
- Cut the prepared pastry into 2" squares.
- Place the reserved prosciutto & asparagus tip diagonally on each square.
- Roll the pastry around the asparagus,leaving the ends of the asparagus uncovered.
- Moisten with water to seal.
- Bake 1" apart.
- Bake 15- 20 minutes- serve hot.
These were really easy and very tasty. The asparagus flavour was stronger than the prosciutto so it might be better to use a stronger meat but it was still really quick and easy and served well with other finger snacks. Reviewed for Phototag Spring 2008
I did have some problems, but they turned out really good. I was a little confused by the directions at first. I trimmed the bases off of the asparagus and cut what was left in half (leaving me with 2 pieces, each slightly over 2-inches long) for each stalk. The directions seemed unclear and maybe I was supposed to discard all but the 2-inches on the tip end, but that seemed like a waste so I wrapped both pieces of each stalk in the piece of prosciutto. The directions should probably specify to roll out the puff pastry on a lightly floured surface and to sprinkle a little flour on top as I had a hard time with the pastry trying to seperate along the perferations until I added a little flour on top. I forgot to brush the pastry with mustard until they were already rolled up and had been in the oven for about 5 minutes. So I pulled them out and brushed the mustard on top. I'm not sure if they cook faster than the directions indicate or if it was my fault for brushing the mustard on top, but they were nearly overcooked between 12 & 13 minutes, so next time I make them I'll start watching closely at 10 minutes. They turned out to be a very tasty snack and with a little practice would make an elegant appetizer for guests. Thanks for a keeper.