Asparagus Puff Pastry
Asparagus puff pastry with prosciutto drizzled in warm garlic basil oil is the best easy meal, or elevated appetizer to enjoy. It comes together in less than 30 minutes and will really wow the family!
Servings: 6
Equipment
- large baking sheet
- parchment paper
Ingredients
- 2 premade, thawed puff pastry sheets, thawed
- 2 cups mozzarella, shredded
- 4 Tbsp parmesan, grated use more for garnish
- 1 bunch fresh asparagus, sliced into 3 inch pieces. about 2 cups
- 1¾ cup prosciutto, torn into pieces
- 1 egg, whisked
- 1 sliced lemon to squeeze before eating about 2 Tbsp per puff pastry
Garlic Basil Oil
- ¼ cup olive oil
- 4-6 cloves garlic, thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp red pepper flakes more if needed
- 2-3 fresh basil leaves more for garnish if desired.
Instructions
- Prep the oven and preheat it to 400º. Roll out the puff pastry a little bit to thin it out. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out your puff pastry sheet into a large square (roughly 10x10 inches).
- Using a fork, prick the area inside the border repeatedly this prevents the middle from puffing up too much so your toppings don't slide off.
- Sprinkle shredded cheese in the center of the puff pastry, leave about 1 - inch of the pastry edge uncovered. Add a pinch of parmesan and sliced asparagus. I always slice the bitter ends of the asparagus off and use the top 3-5 inches.
- Add ripped pieces of prosciutto around the center and around the asparagus. Sprinkle a pinch of salt and pepper over everything.
- Whisk the egg and brush the border of the puff pastry with the egg wash.
- Bake for 15–25 minutes. The edges should be tall and golden-brown, and the asparagus should be tender when pierced with a fork.
Garlic Basil Oil
- While the pastry bakes. Make the garlic basil oil. Add the oil to a skillet, on medium heat. Add the sliced garlic, seasonings - salt, pepper, oregano, red pepper flakes, and 1-3 large basil leaves. Simmer for just 1-2 minutes on medium/low. Do not burn the garlic! Everything should be fragrant.
- Spoon the yummy oil with garlic over the asparagus puff pastry.Garnish with fresh basil, more parmesan and enjoy right away!
Notes
- Avoid the "Soggy Bottom". Ensure your asparagus is completely dry after washing. Any leftover moisture will steam the pastry from the inside out, making it limp rather than flaky. Use a low moisture mozzarella as well.
- Size Matters: Try to use medium-thickness asparagus. If they are pencil-thin, they might overcook and burn; if they are jumbo, you might want to blanch them for 60 seconds before wrapping. a medium size is perfect.
- Using a fork, prick the area inside the border repeatedly (this is called "docking"). This prevents the middle from puffing up too much so your toppings don't slide off.
- Keep a CLOSE eye on the garlic oil It can burn fast - just 2-3 minutes max should be plenty of time!
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 2 slices of pastry | Calories: 512kcal | Carbohydrates: 31g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 948mg | Potassium: 332mg | Fiber: 2g | Sugar: 2g | Vitamin A: 944IU | Vitamin C: 4mg | Calcium: 244mg | Iron: 2mg