Asparagus Bundles

Ingredients

1 bunch organic asparagus, trimmed

1 Tbsp. Riojana olive oil

½ tsp. Frontier Co-op garlic granules

1 sheet Aussie Bakery puff pastry, thawed

1 Tbsp. Woodstock Dijon mustard

Bel Gioioso parmesan cheese, grated, to taste

1 package Niman Ranch prosciutto

1 Farmers Hen House egg, beaten

Kosher salt and freshly cracked black pepper, to taste

Red chili flakes, to taste, optional

Preparation

Step 1

Preheat oven to 425. Line a baking sheet with parchment paper.

Step 2

Toss your asparagus with olive oil, garlic granules, salt, and pepper. Set aside.

Step 3

On a lightly floured surface, roll out the puff pastry to about double the size. Using a pizza cutter, trim the edges, and cut into 6 squares. Turn the square so a diamond shape is facing you.

Step 4

Place ½ tsp. of Dijon mustard on each square, using the back of a spoon, spread out, but leave a border around the edges.

Step 5

Place a piece of prosciutto in the middle and place 2-3 spears of asparagus in the middle. Top with some parmesan cheese.

Step 6

Grab the 2 opposite edges and bring to each other over the asparagus and press together. Place on parchment lined baking sheet.

Step 7

Brush the pastry with beaten egg, and sprinkle with salt, pepper, red pepper flakes and parmesan.

Step 8

Bake for 13-15 minutes or until the pastry is cooked through.