Asparagus with Prosciutto
I just found this in a pile of magazines, and thought it would be good for the board meetings we cater for at work-or weddings, parties, anything!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1 egg beaten
- 8 slices prosciutto
- 2 sheets frozen puff pastry thawed
- 1 bunch asparagus trimmed (you'll need 16 spears)
- Carbohydrate 1.76829353822917 g
- Cholesterol 8.54 mg
- Fat 7.5736492846875 g
- Fiber 0.748549948235985 g
- Protein 1.85090355260417 g
- Saturated Fat 2.48292017822917 g
- Serving Size 1 1 portion (50g)
- Sodium 87.674988078125 mg
- Sugar 1.01974358999318 g
- Trans Fat 0.683325237838541 g
- Calories 81 calories
Pre heat your oven to 180c. Cut the prosciutto in half lengthways, and wrap one piece of prosciutto around an asparagus spear, leaving the tip exposed. Cut the pastry into 4, lay the asparagus and prosciutto across the 1/4 pastry on the diagonol, then pull it up to form an open ended parcel. Lightly brush with the beaten egg. Repeat with the remaining 15. Arrange on a baking tray and cook for 15 minutes or until puffed and golden. Serve with a sweet chilli sauce on the side.
