Fancy, fluffy & fuss-free, just perfect for springtime! Serve these beautiful bundles of deliciousness for brunch, as an appetizer or as a main dish with a crunchy green salad! Gorgeous asparagus wrapped in a buttery puff pastry filled with creamy Ricotta, brie, lemon zest, creamed honey, and ham.
Servings: 6 serves
Total Time: 30 mins
1 frozen Puff Pastry Sheet, thawed
3/4 cup of ricotta cheese
1/4 cup of parmesan cheese, grated
6 slices of Brie or Camembert
2 Tbsp of honey (I used Creamed Honey from Le Miel D’Emilie)
1 small bunch asparagus (about 1/2lb), ends removed
1 Tbsp. of olive oil
6 slices of ham (I used ham from Johnny Prosciutto)
Zest from one lemon
Salt and pepper to taste
1 large egg, plus 2 Tbsp for egg wash
Preheat oven to 425F.
Line a baking tray with some parchment paper.
On a lightly floured surface, roll the puff pastry sheet out to a large square. Cut into 6 equal squares,
In a small bowl, combine the ricotta and parmesan and stir well.
Brush the 6 squares of puff pastry sheets with the egg wash.
Spoon the ricotta-parmesan mixture evenly between the 6 Sheets and spread it.
Drizzle the honey on top of the ricotta mixture.
Place a slice of ham on top of the parmesan mixture, a slice of Brie or Camembert, followed by about 3 asparagus spears and a little sprinkle of lemon zest.
Drizzle with a little bit of olive oil and use a pastry brush to brush over the asparagus. Salt and pepper to taste.
Wrap each puff pastry and making sure it is overlapping and press down a little bit to ensure it sticks.
Brush the puff pastry with more egg wash, pop on the baking sheet and bake for about 15 minutes, or until golden and puffed.
Photo: Isabelle Lévy
Le Miel d’Emilie: http://www.lemieldemilie.com
Johnny Prosciutto: https://johnnyprosciutto.com/