Puff Pastry and Prosciutto-Wrapped Asparagus with Lemon Aioli Recipe

Puff Pastry and Prosciutto-Wrapped Asparagus with Lemon Aioli Recipe


Wrapped Asparagus:
4 ounces prosciutto, thinly sliced
24 asparagus sprigs, woody ends trimmed
4 ounces goat cheese, softened
½ teaspoon lemon zest
1 garlic clove, minced
½ teaspoon kosher salt
1 egg plus ½ teaspoon water and a pinch of salt
1 sheet puff pastry
Sheet pan lined with parchment paper

Lemon Aioli:
1 egg yolk
½ teaspoon Dijon mustard
1 clove garlic, finely minced (or mashed with a pinch of coarse salt in a mortar and pestle)
1 Tablespoon fresh lemon juice
¼ cup olive oil
¼ cup rice bran oil
½ teaspoon kosher salt
Pinch of ground black pepper


Prep Puff Pastry:  Preheat the oven at 400˚F. Using a fork, mix together goat cheese, lemon zest, minced garlic and salt, and then set aside the mixture. Lay puff pastry on a lightly floured work surface. Roll pastry out to size of a ½ sheet pan (18” x 13”). Spread goat cheese mixture over puff pastry and layer with the prosciutto slices. Using a pizza slicer, cut the pastry into 1” strips for each sprig of asparagus. Wrap a pastry/prosciutto strip around each sprig of asparagus. Place on parchment-lined sheet pans with seam side down. Brush with the egg water salt mixture. Bake for 20-25 minutes or until golden brown.

Make Aioli: Place a medium size bowl fitted securely in a ring made from a kitchen towel. This will keep the bowl still while whisking. Put in the yolk, mustard, garlic and lemon juice in the bowl. Whisk well. Slowly start to whisk in oils, drop by drop, until all is added and the emulsion is set. (If you do not add the oils drop by drop, the emulsion will never occur.) Add salt and pepper. Put in a small bowl to be served with the asparagus.

Recipe created by Parties That Cook®


Makes 24