March Recipes

Asparagus and Prosciutto Puff Pastry

Rows of Asparagus Prosciutto Puff Pastry on a green background.
Hands On:
20 minutes
Total Time:
42 minutes


  • 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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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%

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