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Three gluten-free prosciutto and asparagus bundles are lined up on a white serving platter. Black and gold cutlery rests next to the platter. At the back of the image a six-pack of gluten-free beer is ready to be enjoyed.

Asparagus and Prosciutto Bundles

Recipe by Cara Boatswain | Photography by Brandee Meier
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Servings 8 people
Calories 154 kcal

Ingredients
 

  • 2 sheets gluten-free puff pastry defrosted
  • 2 bunches asparagus woody ends removed
  • 8 slices gluten-free prosciutto
  • 1 egg beaten
  • ¼ cup grated Parmesan

Instructions
 

  • Preheat oven to 180°C and line two baking sheets with baking paper.
  • Slice gluten-free pastry sheet in half horizontally and vertically to make 4 rectangles. If your pastry is thick you can use a rolling pin to roll out until desired thickness/shape is achieved.
  • Slice asparagus in half vertically and divide between pastry shapes. Top with a piece of prosciutto, then secure in place by folding over two opposite corners of pastry. Lightly brush pastry with beaten egg, then arrange pastry on prepared trays.
  • Bake in preheated oven for 15 minutes or until puffed and golden. Sprinkle with Parmesan and serve warm.

Nutrition

Calories: 154kcalCarbohydrates: 8.7gProtein: 10.4gFat: 9.3gFiber: 1.3g
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