Brian T - Posted - 09/16/2011:  21:29:59

WARNING: 

1. This thread contains references to what some dilettantes may think is porno-pizza.

2. There is a test question at the end.

Roll out 1/2 pkg of frozen puff pastry dough to maybe 10" x 14".  Run a deep crease 1" all around and heavily dock the center with a fork.  Bake on a sheet at 375F for 10 minutes.  It shrinks a lot and the center puffs up also.  Remove from oven and allow to cool.

Make up a goop of 2 tbsp each Dijon mustard, EV olive oil and white wine, add 1/2 tsp Seasoned salt.  Baste the center area of the pastry with this.

Precook asparagus spears in microwave.  Layer the center of the pastry with shredded Gruyere.  Wrap asparagus with ham and layer on the cheese.  Baste again with all of the rest of the Dijon mixture.

Return to oven for 20 minutes.

notes: can't buy Gruyere in the village, used 3-cheese Italian bag mix.  No proscuitto so used ham.  Needed far more mustard.

Question: how can I control the amount of rise in the center of the pastry?

Observation:  This looked and tasted good.  May be a keeper.  The asparagus was scrawny and tough but I can see past that.

Edited by - Brian T on 09/16/2011 21:31:19

KE - Posted - 09/17/2011:  08:16:26

Oooh baby . . .

I have gruyere and prosciutto on hand and saw asparagus on sale at the market.  This sounds like a winner and, I am once again off to the market based on my morning reading of BHO.

Brian T - Posted - 09/17/2011:  10:02:48

Do it. That was my first attempt. I am still pleased this morning.
The original had no ham/prosciutto but I wanted more of a main-course dish.
There was no basting sauce, either, but I felt the ham needed it.

ineoin - Posted - 09/18/2011:  07:44:48

We took your recipe as a starting place. We layed out a sheet of puff pastry on wax paper, rolled it so it was thinner. Then we spread it with the mustard sauce and cut it into 16 squares. Down the center of each square we laid two asparagus stalks (ours were very tiny), uncooked and wrapped in prosciutto. We added some grated cheese. Then we rolled it up and sealed the seam - the ends were open. We put them on a greased cookie sheet and cooked them until they were golden brown. Some of the cheese melted out the ends and that was the best part! We dipped it into the left over mustard sauce. They turned really yummy and they would make great snacking on game nights! Thanks for the recipe.