This is a classic hors d’oeuvre—an heirloom recipe for sure. It’s also great as a breakfast side dish alongside simple scrambled eggs.
- 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
TIDBIT: 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.
- Prep Time: 15m
- Cook Time: 20m
Preheat the oven to 400ºF. Line a baking sheet with the 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 the sixteen 10-inch-long strips.
Spiral wrap the prosciutto around the asparagus from the 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.
This recipe can be found in the Spring chapter of our Beekman 1802 Heirloom Vegetable Cookbook.