Honeyed Ricotta and Asparagus Bundles
Welcome springtime and all the brunches that come with it with these light and delicious Honeyed Ricotta and Asparagus bundles. Fancy but totally fuss-free
Servings: 6 serves
Calories: 118kcal
Equipment
Ingredients
- 1 frozen Puff Pastry Sheet, thawed according to package directions
- ¾ cup ricotta cheese
- ¼ cup parmesan cheese, grated
- 2 tablespoon pure honey
- 1 small bunch asparagus (about ½lb), woody ends removed
- 1 tablespoon olive oil
- 6 slices pancetta (alternatively use nitrate-free ham)
- zest from one lemon
- salt and pepper to taste
- 1 large egg, plus 1 tablespoon water for egg wash
Instructions
- Preheat oven to 425F and line a baking tray with some parchment paper
- On a lightly floured surface, roll the Puff Pastry Sheet out to a large square, about twice its size. Cut into 6 equal squares
- In a small bowl combine the ricotta and parmesan and stir well
- Brush the Puff Pastry Sheets with the egg wash. Spoon the ricotta-parmesan mixture evenly between the 6 Sheets and spread it with the back of the spoon. Drizzle the honey on top of the ricotta mixture
- Place a slice of pancetta on top of the parmesan mixture, followed by about 3 asparagus spears and a little sprinkle of lemon zest. Drizzle with a little bit of olive oil and use a pastry brush to brush over the asparagus. Salt and pepper to taste
- Wrap the pancetta around the asparagus, then wrap the Puff Pastry. Make sure the Puff Pastry is overlapping and press down a little bit to ensure it sticks
- Brush the Puff Pastry with some more egg wash, pop on the baking sheet and bake for about 15 minutes, or until golden and puffed. Serve immediately
Nutrition
Calories: 118kcal | Protein: 6.9g | Fat: 7.5g | Saturated Fat: 2.6g | Cholesterol: 30mg | Fiber: 1.1g | Sugar: 3.9g