Looking for a last minute appetizer for Easter that everyone will love? Look no further then these puff pastries with prosciutto, asparagus, and gruyere cheese - YUM! I tried out this recipe for a mid afternoon snack today, and it turned into dinner for hubby and I. We couldn’t stop eating them! If you aren’t needing this recipe for Easter, consider saving it for another spring brunch, like Mother’s Day! Keep reading for the recipe!

WHAT YOU’LL NEED:

• 1 Bunch Asparagus

• 1 Tablespoon Olive Oil

• 2 Sheets Frozen Puff Pastry, Thawed

• 8 oz Gruyere, Shredded

• 12 Slices Prosciutto

• 1 Egg, Beaten

INSTRUCTIONS:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. Roll puff pastry on a lightly floured surface to double the original size. Cut into 6 squares using a pizza cutter.

3. Toss asparagus in olive oil. Add salt and pepper, if desired.

4. Start to make the bundles by placing one slice of prosciutto on top of the square. If needed, fold the prosciutto in half so it fits. Place 4 stalks of asparagus on top with 1-2 tablespoons of cheese.

5. Fold pastry by lifting both corners of the puff pastry squares, and quickly wrap them around the asparagus before pressing to seal. Brush puff pastry with egg wash.

6. Bake until golden brown , about 12-15 minutes.

Enjoy!