Wrap asparagus and ham in a fluffy pastry bundle! Here’s the fresh spring recipe

Some fluffy pastry makes everything taste good.

It’s buttery, flakey, and fresh. This ham and asparagus pastry bundle is elegant and delicious! Pair it with a dip of Dijon mayo for a light spring bite or add it to your Easter spread.

Lindsey Hargett shared her recipe and technique with us. She said this is a great recipe to get the kids and grandkids involved in. It’s simple, easy to fold, and fun to create.

“It almost feels like kitchen crafting!” Lindsey added

Store-bought puff pastry makes this dish look impressive without much effort. Lindsey likes to use brie cheese to give it a tanginess and creaminess. You could use up your leftover Easter ham or grab some from the deli. Lindsey’s favorite deli pick is the rosemary sun-dried tomato ham. It adds a great pop of flavor!

Ham and Cheese Puff Pastry Bundles

Recipe from LK Cooking

INGREDIENTS

• 2 sheets frozen puff pastry, thawed to room temperature
• 1 bundle of asparagus, ends trimmed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 egg yolk
• 1 tablespoon milk
• 1 8 oz wheel of brie, rind removed and cut into 8 equal pieces
• 8 thin sliced of ham
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon salt
• ¼ teaspoon pepper

METHOD

1. Preheat your oven to 375°F. Line 2 baking sheets with parchment paper, then place one opened sheet of puff pastry on each pan.
2. Lightly roll each sheet to help press the seams together, then cut each puff pastry sheet into 4 squares.
3. Toss the trimmed asparagus in olive oil, then season with salt and pepper to taste.
4. Whisk together the egg yolk and milk in a small bowl and set aside.
5. To assemble, spread one piece of brie over the middle of each puff pastry square, then top with a slice of ham. Place 3 stalks of asparagus on top.
6. Bring one of the corners of the pastry into the center, then cover with the other corner to create a little bundle. Brush a small amount of the egg wash mixture in between the folds to help hold them together.
7. Brush egg wash over each bundle, making sure they’re tightly sealed. Make sure the bundles are spaced apart on the baking sheet once assembled.
8. Bake for 20-25 minutes, or until puffed up and golden brown.
9. Whisk together the mayonnaise, Dijon mustard, honey, lemon juice, salt and pepper. Drizzle over the bundles and enjoy!

Find more from Lindsey on Instagram, @lkcooking, or on her website, lkcooking.com.