Ingredients
1 bunch asparagus, about 350-450 g, ends trimmed
1 tbsp rice bran oil
SIDS SALT & PEPPER, to taste
2 sheets frozen puff pastry, thawed
250 g Gruyere, shredded
12 slices prosciutto
1 egg, beaten
Directions
Preheat oven to 220°C. Line a sheet pan with baking paper.
On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this)
Toss asparagus in oil and season with SIDS SALT & PEPPER.
To make the bundles, place slice of prosciutto on top of the square. Fold the prosciutto in half so that it fits nicely on the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese. Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more SIDS SALT & PEPPER to taste.
Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.
