November 5, 2010


I submit to you, an elegant and easy appetizer that will have your guests declaring that YOU are the next Iron Chef.  The delicate smokiness of the prosciutto plays beautifully with the mild sweetness of the asparagus and the buttery crunch of the parmesan toasted puff pastry. This delicious holiday appetizer recipe was shared with me by my sister-in-law, Natalie.

I'm fortunate to have a sister-in-law, who in addition to being a nice person and a lot of fun, is also a very talented professional chef. When we visit my brother (an amazing cook in his own right), his wife and my sweet nephew, it is a certainty that we'll be dining on some of the finest cuisine around  -- which means an extra lot considering that their two most recent cities of residence have been Las Vegas and NYC! Whether it's her paper-thin steak tartare, or a down home classic like her free-form meatloaf, my family and I are always in awe of her culinary magic!  

NYC is very far from the quiet coastal town where I reside in California, but just thinking about my sister-in-law's cooking, and the memories of the times we've spent in the kitchen together, makes her feel much nearer indeed.

Is there a person in your family with whom you share a common passion or hobby?

Prosciutto wrapped Asparagus in Puff Pastry
Yields 24 hors d’oeurves 


2 dozen fresh asparagus spears, rinsed and tough ends trimmed from bottoms
1 sheet puff pastry (thawed)
6 oz. Sliced Prosciutto (12 slices, cut in half to yield 24 pieces)
1 large egg
1 TB water
Garlic powder & pepper
¼ cup grated Parmesan cheese

1. In a large saucepan, bring 1” water to a boil; add asparagus. Reduce heat and simmer for 2 minutes. Drain and immediately transfer asparagus to a bowl of ice water to halt the cooking process. Once cool, drain the asparagus and pat dry.

2.  Roll a piece of prosciutto around the middle of each asparagus spear. Set aside.

3.  Preheat oven to 400 degrees F.

4.  Prepare an egg wash by whisking the egg with 1 TB water in a small bowl. Set aside.

5.  On a lightly floured board, roll puff pastry to about 1/8” thick. Using a pastry brush, lightly brush egg wash over entire surface of puff pastry.

6.  Sprinkle lightly with garlic powder, black pepper, and some of the parmesan cheese. Go over once lightly with the rolling pin to help seasonings adhere to pastry.

7.  Using a pizza or rotary cutter, cut puff pastry into ½” strips.

8.  Roll pastry strip around asparagus spear and set on parchment lined baking sheet, tucking loose ends under.

9.  Brush each pastry wrapped spear lightly with egg wash and sprinkle with parmesan cheese.

10.  If you plan to serve immediately, bake spears for 20 minutes, or until golden brown.

Tip: If preparing the hors d’oeurves for a party in advance, par-bake for only 15 minutes. Once cooled, they can be refrigerated overnight and baked for 8-10 minutes at 400 (till golden brown) just before serving. 


  1. Mmmmm. This looks so good! And perfect for the holidays. Or anytime really. Thanks for the recipe!!

  2. They look yummy and so impressive, but the great directions don't look really tuff, so I think I will try them! I have way bright track lighting and my kitchen is a step up from the living room, so I imagine myself on stage, while
    You are plays a big part in the shared memories connecting us with loved ones.

    I do a lot of junk re-purposing and decorating with many of my family.

  3. I've tried something like this before but MMMMMM this looks better! I might have to make this for the next fancy meal!

  4. Sounds delicious and looks incredible!

  5. What an odd coincidence! I just found a recipe for homemade puff pastry this morning! I was thinking of making something sweet, like turnovers, with it. Now I feel the need to run out and buy some asparagus.

  6. I'm going to make these for Christmas! They are perfect!

    My husband and I love to cook together....we just don't do it enough.

  7. NYC! I have always wanted to go the New York! It seems that everyone in your family can cook, I can imagine what the holidays are like with all of the excellent cooks in the family. Thanks for sharing such a nice appetizer. It is easy, yummy and people will really like it!

  8. Wow, Jenn, these look divine. I think I may have found a way to get my husband to eat his vegetables... Even my 21 month old likes vegetables. (smile)

    And, yes, Kindred Spirits indeed, crumb cake in any form is indispensable no matter how you slice it... Or bake it! Thanks for looking up Shamrock Road. So very excited to be in a house!

  9. Ohhh! I really want this. You seriously posted the chocolate, marshmellows, and skeletons way too close. haha..This is so much healthier, but I'm craving both right now!! Love your blog.

    P.S. Thanks for the warm welcome!!

  10. Yum! that looks delicious and I love you made it look so elegant with that pastry wrap!

    Stopping by from SITS Saturday Sharefest! Enjoy the rest of your weekend!

  11. Your appetizers look beautiful, and I love asparagus so they are perfect for me! I love how you can feel close to folks in the kitchen even when they live far away or are no longer with us - food memories are such powerful things!

    Thank you so much for linking up to Feed Me Tweet Me. I already follow your blog, so I've 'liked' Rook No 17 on Facebook.

    Have a great weekend, and I hope you will come along and link up again next week!

  12. Hi Jen,
    Your Prosciutto Wrapped Asparagus looks delicious, perfect for entertaining. I would like to invite you to bring a dish to my Full Plate Thursday. Thank you for sharing and I am following you from FTF Home on Friday at A Moderate Life, hope you will follow me back.
    Best Wishes,
    Miz Helen

  13. HI Jenn, This is a great recipe. So easy which is a favorite in my recipe box.

    I came by from the Feed Me Tweet Me Follow Me Home blog hop. I just became your newest follower. If you have a chance please stop by and follow me.

    Have a great weekend,

  14. These look great -- and beautiful presentation!


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