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Puff Pastry Wrapped Asparagus

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Ingredients
  

  • 2 sheets puff pastry dough, thawed
  • 18 slices prosciutto
  • 36 spears asparagus, woody ends removed
  • 8-ounces Parmesan cheese, shaved
  • 1 egg, beaten
  • 1 tbsp. olive oil
  • Kosher salt, to taste
  • Freshy cracked black pepper, to taste

Instructions
 

  • Pre-heat oven to 400°F.
  • Unfold puff pastry and cut along seams, creating 6 long rectangles out of the two sheets.
  • Roll each long rectangle a bit thinner, about 3.25-inch wide by 13.5-inch long.
  • Cut each rectangle into 3 equal size rectangles; this will provide 18 equal size puff pastry rectangles.
  • In a medium bowl, toss asparagus in olive oil; season with salt and pepper.
  • Line two baking sheets with parchment paper.
  • Assemble bundles by dividing the prosciutto evenly between the rectangles.
  • Fold each slice in half so that it fits nicely onto the puff pastry rectangle.
  • Then add two spears of asparagus diagonally across the center of each bundle and top that with about about a tablespoon of shaved Parmesan.
  • Wrap the opposite corners of the puff pastry around the asparagus; tuck one of the corners underneath and gently press to seal. 
  • Brush each bundle with the beaten egg wash.
  • Place in the pre-heated oven and bake for 14 - 16 minutes or until the puff pastry is cooked through and golden brown.
  • Remove from the oven; garnish with Kosher salt, if desired, and serve.

Notes

Since puff pastry comes frozen, thaw in the refrigerator overnight; the refrigerator is the best place to do this as it will thaw evenly and remain cold the entire time. 
Puff pastry works best when it's cold; it's easier to handle when cold and it bakes up nice and puffy when cold; therefore, work quickly when making these.
It is recommended to keep one sheet of puff pastry in the refrigerator while working with the other; while baking the first round of bundles, roll out and assemble the rest.
Try to handle the puff pastry as little as possible to help it remain as cold as possible; running  your hands under cold water, and drying, before handling the puff pastry keeps hands from warming up too much. 
If you're making these puff pastry bundles ahead of time, making them according to the recipe directions, but skip the egg wash; place on a parchment lined baking sheet, cover tightly with saran wrap and refrigerate immediately; when ready to bake, remove from the refrigerator, remove the saran wrap, brush on the egg wash and bake them according the recipe directions.