Asparagus and prosciutto bundles are a five-ingredient spring appetizer that pairs tender asparagus with salty prosciutto, tangy Dijon mustard, and crispy puff pastry. The dish comes together quickly and looks elegant on any table.
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On a large plate, drizzle 1 tbsp olive oil over 24 asparagus spears and season with salt and pepper.
Cut puff pastry into 6 equal-sized strips.
Lay out 6 slices of prosciutto on a flat surface, and spread ½ tsp Dijon mustard over each slice.
Wrap 4 asparagus spears with 1 slice of prosciutto and roll one strip of puff pastry over the bundle in a spiral.
Place 3 bundles in each Suvie pan with the ends of the puff pastry facing down. Place the pans into Suvie, input settings and cook now. Rotate pans halfway through cooking. Bottom Zone: Roast at 350°F for 1 hour. Top Zone: Roast at 350°F for 1 hour.
After cooking, remove the pans from your Suvie. To serve, divide the bundles between plates or arrange on a serving platter.
Store cooled bundles in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5 minutes to restore crispness.
Yes. Assemble the bundles up to 4 hours ahead, refrigerate uncovered on a baking sheet, then bake when ready to serve for best crispness.
Hold each spear near the base and bend gently until it snaps naturally at the tender point, usually 2–3 inches from the bottom.
Whole grain mustard or spicy brown mustard work well. Avoid sweet or mild mustards, which won't provide the tangy contrast needed.
The puff pastry should be golden brown and crispy, usually 12–15 minutes at 400°F. The asparagus should be tender-crisp when pierced with a fork.
Frozen asparagus requires thawing and patting very dry to avoid excess moisture. Fresh is preferred for better texture and presentation.
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