Writer and Photographer Francine Coles

What better way is there to welcome spring than with these delicious asparagus prosciutto wraps? They are stunning to look at and highlight a beautiful spring vegetable — asparagus. They are easy to make but look like you’ve worked all day on them. I love the combination of white cheddar cheese, prosciutto and asparagus, all wrapped together in puff pastry then glazed with a honey-tinged egg wash. Add some edible flowers to your platter to make it pop!

Serves: 4


1 tablespoon unsalted butter
12–16 medium-diameter asparagus spears
1 tablespoon extra-virgin olive oil
1/4 teaspoon Kosher salt
1 sheet puff pastry, thawed according to package directions
4 slices prosciutto, 4×4 inches or larger, thinly sliced
6 ounces white cheddar cheese, divided into 8 slices
1 large egg
1 tablespoon honey
Freshly ground black pepper


Preheat oven to 400 degrees and line a 12×18-inch sheet pan with parchment paper. Remove egg from the refrigerator and set out to warm up a bit.

Melt butter in a small microwave-safe bowl or measuring cup. Set aside to cool.

Lay out asparagus on a plate and drizzle with olive oil. Sprinkle with the kosher salt and toss with your fingers to coat.

Lightly flour a work surface. If puff pastry is not square, roll it out a bit to form a square. Cut puff pastry into four equal size squares. Rotate squares with a corner facing up and down, like a diamond.

Prepare egg wash by adding honey and egg to the bowl with melted butter. Stir well to combine. Set egg wash aside.

Top each diamond with a slice of prosciutto, folding as needed to fit over the surface. Top with 3–4 spears of asparagus and two slices of cheese.

Fold the left side of the pastry over asparagus and cheese and brush with egg wash. Fold the right side over the first side. Brush the top and sides of the pastry with more egg wash, being careful not to use too much. Sprinkle with fresh ground pepper.

Bake until pastry is golden and cheese is nicely melted, 14–18 minutes.