Tender spears of asparagus get all wrapped up in prosciutto and puff pastry for a delicious addition to your Easter menu.
- 24 spears of asparagus, tough ends removed
- 4 oz prosciutto di parma
- 1 sheet ready to use puff pastry, thawed
- 1 egg plus 1 teaspoon water for egg wash
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Using a sharp knife, cut the prosciutto in half lengthwise.
- Wrap the pieces of prosciutto around the asparagus.
- Place the thawed puff pastry sheet on a lightly floured surface. Using a pizza slicer, cut the pastry into 1/2-inch strips for each spear of asparagus.
- Wrap pastry strips around each prosciutto-wrapped asparagus spear. Pinch the ends together.
- Place the wrapped asparagus, seam side down, on the prepared baking sheet and brush with the egg wash.
- Bake for 20 minutes or until golden brown and slightly puffed.
Although these nutritious veggies can be found in grocery stores all year long, asparagus is abundantly available in Spring.
Asparagus is low in calories, fat, cholesterol, and sodium, and one serving provides 60% of the recommended daily allowance of folate, a B-complex vitamin. Folate is important because it plays a role in DNA synthesis, encourages cell growth and repair, and is an essential vitamin for fetal development. Asparagus is also a good source of vitamin A, E, and K, iron, magnesium, zinc, and selenium, as well as fiber, thiamin, riboflavin, niacin, vitamin B6, copper, and manganese.
TIP: Asparagus can be kept fresh by wrapping the stem ends in a wet paper towel and storing in a plastic bag in the refrigerator