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Asparagus-Prosciutto Wraps

Asparagus-Prosciutto Wraps

Coastal Living JULY 2008

  • Yield: Makes about 1 dozen

Ingredients

  • 12 asparagus spears
  • 1/2 (17.3-ounce) package frozen puff pastry, thawed
  • 12 thin slices prosciutto
  • 2 tablespoons freshly grated Parmesan cheese

Preparation

Blanch asparagus in boiling water 1 to 2 minutes or until crisp-tender. Rinse in cold water; drain. (If asparagus is thin, use 2 pieces per appetizer and skip the blanching process.)

Unfold pastry sheet onto a lightly floured surface, and press out fold lines. Roll into a 12- x 10-inch rectangle. Cut into 12 (1-inch) strips.

Wrap 1 or 2 asparagus spears in 1 slice of prosciutto, and wrap with 1 strip of pastry dough. Place on a parchment-lined or greased, foil-lined baking sheet. Repeat with remaining pastry, asparagus, and prosciutto. Sprinkle wraps with Parmesan cheese.

Bake at 400° for 12 minutes or until golden brown.

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