Asparagus and Prosciutto Wrapped in Puff Pastry

An early spring veggie with a decadent twist.

We do our best to eat what's in season not just because it's eco-conscious, but also because it tastes the best! (Who wants a white-centered strawberry or tasteless cherry tomato?) It's one of the many reasons we're loving the Beekman Boys' new vegetable cookbook, whose recipes are split up by season. The very best of the spring section, in our humble opinion, is this decadent take on asparagus. Wrapped in prosciutto and puff pastry, it's so much more than a side dish. Read on for the surprisingly simple recipe.

Asparagus and Prosciutto Wrapped in Puff Pastry

Asparagus and Prosciutto Wrapped in Puff Pastry 

Makes 16 spears 

Ingredients:
All-purpose flour, for the work surface
1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/2 teaspoon crumbled dried rosemary
4 ounces thinly sliced prosciutto, cut into 16 long pieces
16 thick asparagus spears (about 1 pound), ends trimmed

 

Preparation:
Preheat the oven to 400°F Line a baking sheet with parchment paper.

On a lightly floured work surface, roll the puff pastry to a 10 × 12-inch rectangle. In a small bowl, stir together the mustard, lemon juice, and rosemary and brush the mixture over the pastry. Cut the dough crosswise into sixteen 10-inch-long strips.

Spiral wrap the prosciutto around the asparagus from end to tip. Spiral wrap the puff pastry around the prosciutto, mustard-side in. Place the asparagus on the baking sheet and bake for 20 minutes, or until the pastry is crisp and golden.

Note: Choose bright green asparagus stalks with purple-tinged tips. Look for stalks that have a smooth skin, that are uniform in color, and have a dry, compact tip. Avoid wilted or limp stalks. Shriveled stalks are a sign of age. To store asparagus, wrap the stem ends in damp paper towels for several days. To extend the life, refrigerate stalks, tips up, in a glass with a small amount of water.

This recipe is reprinted from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell. Copyright (c) 2014 by Beekman 1802, LLC. By permission of Rodale Books. Available wherever books are sold.

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