It seems everyone is looking for that one great party snack. That perfect hors d’oeuvres that achieves the impossible. It has to be tasty – a real crowd pleaser. It must look impressive; some might say kind of fancy. Oh, and it has to be easy. The ability to make-ahead would be nice too. As the requirements grow, the list of possible options shrink. I get it – high dazzle, minimum effort. Story of my life.
Well, you can stop your searching because I've found some seasonal dazzle for you!
Easy to prepare, but oh so elegant...these tempting appetizers feature asparagus spears individually wrapped with prosciutto, garlic & cheese and flaky puff pastry. We made them as a part of our Easter Sunday appetizers and they were a huge hit.
Prosciutto wrapped Asparagus in Puff Pastry
Yields 24 hors d’oeurves
2 dozen fresh asparagus spears, rinsed and tough ends trimmed from bottoms
1 sheet puff pastry (thawed)
6 oz. Sliced Prosciutto (12 slices, cut in half to yield 24 pieces)
1 large egg
1 TB water Garlic powder
pepper ¼ cup grated Parmesan cheese
In a large saucepan, bring 1” water to a boil; add asparagus. Reduce heat and simmer for 2 minutes. Drain and immediately transfer asparagus to a bowl of ice water to halt the cooking process. Once cool, drain the asparagus and pat dry.
Roll a piece of prosciutto around the middle of each asparagus spear. Set aside.
Preheat oven to 400 degrees F.
Prepare an egg wash by whisking the egg with 1 TB water in a small bowl. Set aside.
On a lightly floured board, roll puff pastry to about 1/8” thick. Using a pastry brush, lightly brush egg wash over entire surface of puff pastry.
Sprinkle lightly with garlic powder, black pepper, and some of the parmesan cheese. Go over once lightly with the rolling pin to help seasonings adhere to pastry.
Using a pizza or rotary cutter, cut puff pastry into ½” strip.
Roll pastry strip around asparagus spear and set on parchment lined baking sheet, tucking loose ends under.
Brush each pastry wrapped spear lightly with egg wash and sprinkle with parmesan cheese.
If you plan to serve immediately, bake spears for 20 minutes, or until golden brown.
If preparing the hors d’oeurves for a party in advance, par-bake for only 15 minutes. Once cooled, they can be refrigerated overnight and baked for 8-10 minutes at 400 (till golden brown) just before serving.