Asparagus, Pancetta and Puff Pastry Parcels

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 mins

8 oz - (about 25 sticks) young asparagus

1 oz - parmesan cheese, grated or thin sliced

2 oz - (about 8 thin slices) pancetta

1 sheet - puff pastry

1 tablespoon - olive oil

- salt and pepper

1 large - egg (+ 1 tablespoon water, for egg wash)

On a lightly floured surface, roll out the puff pastry and cut into 8 squares of about 6" (15cm) on each side. Remove the woody ends from the asparagus coat in olive oil and sprinkle lightly with salt and pepper.
To make the bundles, take a square of puff pastry and brush with egg wash. Place a slice of pancetta on the pastry square, followed by 3-4 stalks of asparagus (depending on their size) and finish with parmesan cheese. Wrap the pancetta around the asparagus, then wrap the whole contents with the puff pastry. Make sure the puff pastry overlaps and press together to seal. Brush the puff pastry with more egg wash then place the parcels on a sheet pan with parchment paper. Cook in a preheated hot oven (Mk 7 - 425ºF - 220ºC) until the pastry is golden and puffed, about 12 minutes. Serve immediately (2 per person).