Rows of Asparagus Prosciutto Puff Pastry on a green background.

Hands On:

20 minutes

Total Time:

42 minutes

Serves:

Ingredients

1 (17.3-oz.) pkg. frozen puff pastry sheets (2 ct.), thawed
Hy-Vee all-purpose flour, for dusting
1 lb asparagus, trimmed and cut into 4-in. pieces
2 tbsp Gustare Vita olive oil
¼ tsp coarsely ground Hy-Vee black pepper
2 Hy-Vee large egg whites
1 tbsp water
2 tsp Culinary Tours cream-style horseradish sauce
2 tsp refrigerated garlic paste
2 (3-oz.) pkg. Culinary Tours prosciutto
1 (8-oz.) pkg. Fontina cheese, shredded (2 cups)

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Preparation

Preheat oven to 400 degrees. Line a large baking pan with parchment paper; spray with nonstick spray.

Roll out each puff pastry sheet to a 12x9-in. rectangle on a lightly floured surface. Cut each rectangle into 6 (4x3-in.) rectangles. Place pastry rectangles on prepared baking pan.

Place asparagus in a large bowl. Drizzle with oil and sprinkle with pepper; toss to coat. Set asparagus aside.

Whisk together egg whites and water in a small bowl; set aside.

Stir together horseradish sauce and garlic paste in a small bowl. Spread mixture onto each pastry square. Place 1 slice of prosciutto lengthwise onto each; top with cheese and 2 or 3 asparagus pieces.

Brush 2 opposite side corners of each with a small amount of the egg white mixture. Lift corners of the puff pastry up and over asparagus spears; press together to seal.

Brush filled puff pastries with remaining egg white mixture. Bake for 15 to 17 minutes or until pastry is puffed and golden. Let stand 5 minutes before serving.

Nutrition Facts

Serves: 12

Amount Per Serving
Calories:		31
% Daily Value*
Total Fat: 2g		3%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 3mg		1%
Sodium: 48mg		2%
Total Carbohydrate: 2g		1%
	Dietary Fiber: 0g	0%
	Sugars: 0g	0%
Protein: 1g		2%