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Asparagus in puff pastry with ham and cheese

18 May 2019 (Last Updated: 20 May 2019)

Crispy puff pastry bundles with asparagus, melted cheese, and ham, sprinkled with crunchy almonds on top. Asparagus in puff pastry is very quick to make, tastes amazing and looks impressive. It‘s perfect as an appetizer for your guests or a quick snack for your family!

My other puff pastry appetizers:

– cheese sun-dried tomato and olive puff pastry pinwheels

– cinnamon palmiers – 3-ingredient puff pastry cookies

asparagus in puff pastry with ham and cheese
close up on asparagus in puff pastry with ham and cheese
asparagus in puff pastry with ham and cheese cut in half

How to make asparagus in puff pastry with ham and cheese – step by step:

1. Start by setting the oven to 375F/ 190C / Gas Mark 5, no fan. If you have a convection oven (with fan) reduce the temperature by about 20° or follow the manufacturer‘s instructions. Next, wash about 20 spears (1 lb/ 500g) of asparagus and cut off their woody ends. Cut very thick asparagus in half lengthwise, leave medium and thin spears whole. Toss the asparagus with a tablespoon of olive oil and lemon juice, season with salt and pepper to taste.

Tips for buying asparagus: small and medium asparagus spears are often tastier as the thick ones, but the most important is to buy fresh spears that are firm. Elastic and wrinkled spears will be most likely springy. You can avoid this by peeling bottom ½ of the asparagus spears.

– How to trim asparagus: It‘s important to mention how to cut off the woody ends of the asparagus. The ‘snap method’ is wasteful, the asparagus can break in each section of their length – try it yourself.

How to trim asparagus properly: cut off the woody ends when the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing. Don’t throw them away though! You can add them to your homemade broth, especially if you plan on making cream of asparagus soup or freeze and use later. Cut off only the really woody ends, that are white / very pale green.

2. Cut a sheet of puff pastry (about 10 oz / 280g) into 6 parts (6 squares). I recommend buying 100% butter puff pastry, which tastes best. Homemade puff pastry and store-bought 100% puff pastry are a little more sticky, so it‘s good to sprinkle them with flour, before cutting into squares. If you’re using frozen puff pastry, thaw it in the fridge first, preferably overnight (not on the counter, when warmed up too quickly, it can crack or break). Don‘t leave the puff pastry outside the fridge for too long, it will become sticky and hard to work with. Prepare all the ingredients first and take the dough out of the fridge when everything is ready.

3. Place a slice of ham and cheese on each square of puff pastry. You can use any ham and cheese that you like. I used a ham made from chicken breast with honey, but for example, prosciutto cotto would also be great. Instead of camembert/brie cheese, you can use swiss cheese / Emmentaler. Some of my family members preferred these asparagus bundles with Emmentaler cheese, so I think it‘s just a personal preference.

4. Place about 4-5 asparagus spears on the top of the cheese, pour over the remaining olive oil and lemon juice mixture, sprinkle with thyme (you can use fresh leaves or dried thyme).

5. Wrap the edges of the dough around the asparagus and press to seal. Brush the dough with a beaten egg.

6. Sprinkle the dough with flaked almonds (about 1 Tbsp/bundle) and bake for about 35 minutes, until the puff pastry is golden. You can omit the flaked almonds and sprinkle the dough with dried thyme or leave as it is.

Asparagus wrapped in puff pastry tastes best right after baking, still warm. After about 2 hours, the puff pastry will start to lose its crispiness but will be still very good. The pastries can be warmed up in the oven but won‘t be as good as freshly prepared.

Asparagus in puff pastry with ham and cheese

Puff pastry bundles with asparagus, melted cheese, and ham, sprinkled with crunchy almonds on top. Asparagus in puff pastry is very quick to make, tastes amazing and looks impressive. It‘s perfect as an appetizer for your guests or a quick snack for your family!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 puff pastry bundles
Calories 478kcal
Author Aleksandra

Ingredients

puff pastry bundles:

  • 1 lb asparagus 500g, about 20 spears
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 10 oz puff pastry 280g
  • 6 slices ham
  • 6 slices cheese Emmentaler/swiss cheese or camembert/brie
  • fresh thyme optional, you can also use about a teaspoon of dried thyme

additionally:

  • 1 egg for brushing the pastries
  • 6 tablespoons flaked almonds

Instructions

  • Set the oven to 375°F/ 190°C / Gas Mark 5, no fan. If you have a convection oven (with fan) reduce the temperature by about 20° or follow the manufacturer‘s instructions.
  • Prepare all the ingredients.
  • Wash the asparagus, cut off the woody ends (where the green color starts to fade to white). Leave the thin and medium asparagus spears whole, cut the thick ones in half lengthwise. Mix with olive oil, lemon juice, season to taste with salt and pepper.
  • Cut the puff pastry sheet into six squares.
  • Place the puff pastry squares on a large baking tray lined with baking paper.
  • Place a slice of ham, a slice of cheese and 4-5 asparagus spears on top of each square (pour over the remaining olive oil and lemon juice mixture), sprinkle with thyme, wrap the edges of the dough around the asparagus and press to seal.
  • Brush the dough with a beaten egg, sprinkle with flaked almonds.
  • Bake for about 35 minutes, until the pastries are golden.
  • Serve right away and enjoy!

Notes

  • These puff pastry bundles taste best right after baking, still warm. After about 2 hours, they will be no longer crispy. They can be warmed up in the oven but won‘t be as good as freshly prepared.
  • If you’re using frozen puff pastry, thaw it in the fridge first, preferably overnight (not on the counter, when warmed up too quickly, it can crack or break). Don‘t leave the puff pastry outside the fridge for too long, it will become sticky and hard to work with. Prepare all the ingredients and take the dough out of the fridge when everything is ready.
  • Don’t throw away woody asparagus ends. You can add them to your homemade broth, especially if you plan on making cream of asparagus soup or freeze them and use later.
  • You can skip the flaked almonds and sprinkle the dough with dried thyme or leave it as it is.
  • You can use any ham and cheese that you like. I used a ham made from chicken breast with honey, but for example, prosciutto cotto would also be great. Instead of camembert/brie, you can use swiss cheese / Emmentaler.
  • Calories count = 1 pastry.

Nutrition

Calories: 478kcal
Course Appetizer
Cuisine international
Keyword asparagus in puff pastry, puff pastry bundles with asparagus

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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2 Comments

  • Reply
    Karly
    20 May 2019 at 00:06

    Awesome presentation! Thanks for sharing!

    • Reply
      Aleksandra
      20 May 2019 at 14:10

      thank you : )

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