Ingredients
Equipment
Method
Preheat and prepare
- Preheat your oven to 400°F, then line a baking sheet with parchment paper for easy release.
Cut and fill the pastry strips
- Roll the puff pastry into a 10x12-inch rectangle and cut it into 12 strips about 1 inch wide, so each bundle has enough wrapping pastry.
- Spread a thin layer of Boursin or garlic herb cheese on each strip, then sprinkle with Parmesan and black pepper to flavor the filling.
Wrap the asparagus
- Wrap each asparagus spear in a half slice of prosciutto, keeping the spear centered so it can be rolled into a tight bundle.
- Wind a pastry strip in a spiral around each prosciutto-wrapped spear, with the cheese side in, then place each bundle on the prepared baking sheet.
Bake and finish
- Brush the pastry with egg wash, using a light coating so it browns evenly and looks glossy.
- Bake at 400°F for 16–18 minutes until puffed and deep golden brown, watching for lifted, crisp edges.
- Finish with lemon zest and flaky sea salt while warm, so the citrus aroma and salty crunch pop on the hot pastry.
Notes
For the cleanest spirals, keep the pastry strips even (about 1 inch wide) and wind them snugly around the asparagus so they don’t unwrap while baking. Store leftovers covered in the refrigerator up to 3 days; reheat on a sheet pan in a 350°F oven until warmed and re-crisped. Freezing is not recommended because the puff pastry can soften after thawing. Dietary swap: use prosciutto-free turkey or smoked ham if you want a lighter pork alternative.