Asparagus Puff Pastry Bundles

Instructions

1. Remove croissants from the freezer and allow to defrost on the counter for about 1.25-1.5 hours, until you’re able to unroll the dough easily (dough can still be cold).
2. Line a large baking sheet with parchment paper and preheat the oven to 425F.
3. Once you can unroll the croissants, unravel each gently on a parchment lined baking sheet to create 8 triangles.
4. Toss the asparagus with olive oil and a good pinch of kosher salt and ground pepper.
5. To make each bundle, spread about a teaspoon or two of grainy mustard along the widest end of the croissant dough (see photo). Next layer half of one slice of cheese, one piece of prosciutto folded in half, 3-5 stalks of asparagus and then the final half of the cheese slice.
6. Then, roll each bundle starting with the wide edge with the fillings and roll until the tip of the croissant dough is tucked underneath (see photos).
7. Make an egg wash by whisking the egg with 1 tbsp water. Brush the egg wash over each bundle and sprinkle with a bit of ground pepper.
8. Bake until croissant dough is puffed and golden, about 12-15 minutes.
9. Serve immediately.