One of the joys about cooking seasonally is that there are certain dishes that you look forward to because you can only truly enjoy them a few times a year and at a specific time of year. This is one those dishes. I know as soon as spring rolls around and asparagus is in the markets at it’s prime seasonal time, my husband will make this delicious puff pastry filled with Asparagus, Ricotta and Landrauchschinken (Swiss version of Prosciutto). Luckily, I still had some wild garlic pesto on reserve and it pairs perfectly with this “spring roll”.
This dish is incredibly easy to make (since I don’t make my own puff pastry) and it’s fantastic to serve at a brunch or for dinner with a beautiful salad on the side. My husband also often makes one roll with the cured ham and then one with smoked salmon, which is equally as delicious. There are so many variations to this dish you can make, but the asaparagus is what really makes it.
INGREDIENTS (4-6 servings)
11 ounce puff pastry sheet in a rectangular shape (320 g Blätterteig in German)
2 bundles of thin asparagus (1.75 pounds or 800g)
1 cup whole-milk ricotta (250g)
8-10 slices of prosciutto (or Landrauchschinken, Swiss smoked cured ham)
1/4 cup of wild garlic pesto (optional)
1 egg yolk beated
1 tbsp vegetable stock (10 g; I prefer the Knorr brand)
2 cups water to cook asparagus (470 ml)
salt & pepper to taste
- Preheat your oven the temperature indicated in the instructions of your puff pastry. I had my oven preheated to 390 F (200 C).
- Prepare your asparagus by breaking the bottom stems off or trimming them.
- In a large stock pot, add in 2 cups of water and bring to a boil. Add in the 1 tbsp vegetable stock to the boiling water and then add in the asparagus stems. Cover and cook for approx. 4 minutes or until tender.
- Season the ricotta with salt and freshly cracked pepper and mix well. Set aside.
- Drain the asaparagus stems and rinse with cold water to stop them from cooking longer.
- Take your puff pastry out of the refrigerator and roll it out on a baking pan lined with baking paper.
- Cut 3 strips length-wise and approx. 1/2 inch wide. Set these strips aside, which will be used for decoration (optional).
- Line the puff-pastry with the prosciutto slices, leaving room (about 1 inch) at the bottom of the pastry and about 1 inch on the right and left sides.
- Place the asparagus stems evenly on top of the prosciutto slices (parallel to the longer side of the puff pastry).
- Top the asparagus with the ricotta and then add a layer of the wild garlic pesto if you would like.
- Fold the top half of the puff pastry over the filling and brush the egg wash on the bottom part of the puff pastry.
- Bring the bottom part of the puff pastry over the top half as to close the roll.
- With a fork, gently press the ends together to close the top part of the roll.
- Fold the ends in and gently press with a fork to close both ends.
- Brush the entire top of the pastry roll with the egg wash.
- Decorate the top of the pastry roll with the 3 pastry strips.
- Take a fork and poke the top of the pastry roll a few times on top to allow the steam to exit.
- Place in the oven for approx. 30-35 minutes or until beautifully brown and crispy.
- Allow the roll to rest for a few minutes before slicing and serving.