Asparagus & Prosciutto Puff Pastry Bundles with Bookbinder's Horseradish Mustard

Ingredients:

• 2 sheets puff pastry, thawed

• 1 bunch asparagus, trimmed

• Olive oil

• Salt and black pepper

• Prosciutto slices

• 1 cup shredded Gruyere cheese

• Bookbinder's Horseradish Mustard (to taste)

• 1 egg, beaten (for egg wash)

• Parchment paper (for baking)

Directions:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Lightly flour your surface and roll out each puff pastry sheet to smooth out the creases. Cut each sheet into 6 equal squares.
3. In a bowl, toss the asparagus with a drizzle of olive oil, a pinch of salt, and black pepper to taste.
4. Spread desired amount of Bookbinder's Horseradish Mustard in the center of each pastry. Layer 1-2 slices of prosciutto on top of mustard. Then, add 3-4 spears of asparagus. Lastly, sprinkle with shredded Gruyere cheese.
5. Fold two opposite corners of the pastry over the filling and press them together to seal. Brush the tops with beaten egg to help them turn golden and glossy as they bake.
6. Place the bundles on the prepared baking sheet and bake for 12–15 minutes, or until puffed up and golden brown.
7. Let them cool for a minute or two, then serve warm. Enjoy!