These easy to make appetizers combine capicola ham, asparagus and two kinds of cheese wrapped in puff pastry then baked till golden brown.
- 14 stalks Asparagus, trimmed to 5"
- 1 tsp. Olive oil
- 1/2 tsp. Kosher salt
- 1 sheet Puff pastry
- 14 slices Capicola ham
- 4 ozs. Fontina cheese
- 4 ozs. Aged parmesan cheese
- 1 lg. Egg, beaten
- Fresh ground black pepper
Pre-heat oven to 400 degrees. In a medium bowl, combine asparagus, oil and salt. Toss to coat. Set aside.
Lightly flour a clean cutting board or countertop. Lay puff pastry on surface and cut into 12 equal squares.
Place 1 slice of ham on each puff pastry square.
Top each with a small slice of fontina and a small slice of parmesan.
Lay 2-3 pieces of asparagus over cheese.
Wrap ham around asparagus, then wrap corners of puff pastry around ham and press to seal.
Brush top of each bundle with egg. Sprinkle with ground pepper.
Place the asparagus bundles on a medium NUCU sheet pan.
Bake for 25-30 minutes or until golden brown. Transfer to a serving plate and serve.