This is a recipe based on the Pepperidge Farm recipe for Prosciutto Asparagus Spears, I just used a different (and less) cheese, but these came out beautifully. Perfect for an appetizer or a side to dinner.
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 2 wedges of garlic & herb low fat spreadable cheese, taken out of the fridge ½ hour before you need them
- 8 slices prosciutto
- 30 medium asparagus spears, trimmed
Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface (if you haven’t thawed them like I didn’t, just put them in the microwave for 30 seconds to a minute or until you can unfold them). Spread cheese on each pastry sheet. Top each with prosciutto. Cut each into 15 strips crosswise, making 30 in all.
Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown.
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