It’s ideal for Easter lunch, but actually I propose it ’cause I really love asparagus!! This version is delicious because of the perfect match of Fontal Cavalese cheese (a kind of Fontina cheese) and ham… My mouth’s watering just talking about it!
MAKES 10-12 BITES
READY IN 25′
INGREDIENTS
10-12 asparagus
water and coarse salt to taste
1 puff pastry sheet (I used Stuffer)
5 slices ham
Fontal Cavalese cheese to taste (more on)
1 beaten egg
STEP 1: BOIL THE ASPARAGUS
Peel the bottom of the asparagus, then cook them in boiling salted water for 10-12 minutes. Drain them.
STEP 2: FILL THE PUFF PASTRY
Roll out the puff pastry sheet, then cover it with ham slices and a bit of cheese.
STEP 3: CUT THE SHEET
Cut the puff pastry sheet into 10-12 rettangles. Place an asparagus in the center of each of them and wrap it around the puff pastry (close it well pressing with your fingers).
STEP 4: BRUSH AND COOK
Brush the wrapped asparagus with the beaten egg and cook in preheated oven at 250°C for about 10 minutes.
#getBready & enjouy your meal
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