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Asparagus & Prosciutto

Ingredients

• 36 asparagus spears (about 2 bundles), trimmed
• 1/2 lb puff pastry (available in frozen sheets at your local grocer, but check out our instructions on how to make your own here.
• 6 (or 12 if like most of our chefs, you prefer a little extra pork!) slices of prosciutto - for our friends here in Utah, may we suggest Creminelli Fine Meats
• extra virgin olive oil
• salt and pepper
• 1 egg
• 1 tablespoon cream

• 1/2 cup greek yogurt
• 1 tablespoon chopped mint
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest

Directions

1. Preheat oven to 400 degrees. Grease baking sheet, line with parchment paper, set aside.
2. Divide puff pastry dough into 2 even pieces. Roll each piece into  a rectangle approximately 15" long  x 4" wide x 1/8" thick. Cut each rectangle into 3 even pieces.
3. Toss asparagus in olive oil. Salt and pepper to taste.
4. To assemble, place 1-2 slices of prosciutto over each piece of pastry. Top with 6 spears of asparagus. Roll each piece tightly with the pastry facing out. Evenly space the bundles on your prepared sheet pan.
5. In a small bowl, whisk egg, cream, and a dash of salt until smooth and creamy. Using a brush, apply the egg wash to the surface of the pastry dough.
6. Bake for 12-16 minutes until puff pastry is golden brown.
7. While bundles are baking, mix together yogurt, mint, lemon zest, juice, salt and pepper to taste.
8. Serve warm with dipping sauce on the side. Enjoy!