These tasty asparagus bundles come together so quick and easy for a beautiful appetizer or great addition to brunch!
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
Preheat oven to 425. Line a baking sheet with parchment paper.
Toss your asparagus with olive oil, garlic granules, salt, and pepper. Set aside.
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.
Place ½ tsp. of Dijon mustard on each square, using the back of a spoon, spread out, but leave a border around the edges.
Place a piece of prosciutto in the middle and place 2-3 spears of asparagus in the middle. Top with some parmesan cheese.
Grab the 2 opposite edges and bring to each other over the asparagus and press together. Place on parchment lined baking sheet.
Brush the pastry with beaten egg, and sprinkle with salt, pepper, red pepper flakes and parmesan.
Bake for 13-15 minutes or until the pastry is cooked through.