This is perfect when you want to whip up something that requires very little cooking. It is so easy and elegant.
• 18-24 asparagus, ends trimmed
• 2 tsp olive oil
• 1 x 320 g ready-rolled sheet puff pastry
• 6 sliced prosciutto
• 90g gruyère shredded
• 1 egg, lightly beaten
Preheat the oven at 200C. Line baking tray with parchment paper. On a lightly floured surface, roll out the puff pastry, cut it into 6 squares. Toss asparagus in olive oil, season with salt and pepper. To make the bundle, loosely wrap 3-4 asparagus (depending on size) in a piece of prosciutto. Top it with 1-2 tablespoon of gruyère.
Lift the two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg. Sprinkle with more salt and pepper if desired. Bake until puff pastry is golden and puffed, about 20-25 minutes until golden and crisp. Serve immediately. Bon appétit.