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Honeyed Ricotta and Asparagus Bundles
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4.43 from 19 votes

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
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Brunch, Lunch
Cuisine: Anytime
Servings: 6 serves
Calories: 118kcal


  • 1 frozen Puff Pastry Sheet, thawed according to package directions
  • ¾ cup ricotta cheese
  • ¼ cup parmesan cheese, grated
  • 2 tbsp pure honey
  • 1 small bunch asparagus (about ½lb), woody ends removed
  • 1 tbsp olive oil
  • 6 slices pancetta (alternatively use nitrate-free ham)
  • zest from one lemon
  • salt and pepper to taste
  • 1 large egg, plus 1 tbsp water for egg wash


  • 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


Calories: 118kcal | Protein: 6.9g | Fat: 7.5g | Saturated Fat: 2.6g | Cholesterol: 30mg | Fiber: 1.1g | Sugar: 3.9g