This is such a great way to serve something green for Easter brunch.
-Puffed pastry sheet
-Quebec cheese (anything washed rind, I recommend Oka)
Douse your asparagus with olive oil, lemon juice, sea salt and cracked pepper.
Sprinkle a little flour on a flat surface. Roll your puff pastry out to a square pizza crust thickness.
Cut into 3"x 3" squares. (I use a square bowl as a cutter)
Lay the squares on a parchment paper lined cookie sheet and brush with egg wash. (A beaten egg).
Place your prosciutto on the pastry, top with a slice of cheese and then lay 3 asparagus pieces on top.
Fold the corners in, brush with egg wash (it works like glue) and cook at 425 degrees for 12-17min (or until golden brown).
So simple, so delicious.
Serve with poached eggs, cantaloupe, bubbles and Peach Habanero Hot Sauce.
Voila! Essential boar prosciutto asparagus brunch bundles.