Preparation

• Take your puff pastry out of the fridge to thaw until just pliable but still cold.
• Preheat the oven to 425 degrees F.
• Shred the cheese. Set aside.
• Wash the asparagus and trim the ends. Drizzle with a little olive oil and sprinkle with a pinch of salt and pepper.
• Wrap asparagus, 3 stalks at a time, in 1.5 slices of prosciutto until you have 8 separate bundles.
• Once the puff pastry is pliable, roll each piece out to a large rectangle. Cut each piece into fourths, totaling 8 rectangles.
• In the center of each piece of puff pastry, spread about half a teaspoon of dijon mustard. Lay one prosciutto asparagus bundle diagonally in the center of each rectangle. Top with about 2 tablespoons of shredded gruyere cheese.
• Crack an egg into a small bowl and whisk.
• Fold the first corner over the asparagus bundle, then brush the opposite corner with egg wash. Fold that over the first corner and press to seal. Repeat with each piece of puff pastry.
• Arrange the pastry bundles on a parchment lined baking sheet and brush the egg wash on top of each pastry. Top with freshly cracked black pepper and a pinch of flaky sea salt if desired.
• Bake at 425 degrees F for 15-20 minutes or until golden brown and cooked through.
• Remove from the oven and serve warm. Enjoy!