Asparagus and Prosciutto Puff Pastry Pockets

Preheat oven to 350 degrees.

Trim off asparagus ends.  An easy way to do this is to take one spear and gently bend it until it breaks.  The spot where it naturally breaks is a great proxy for where you should trim all of the asparagus.  Drizzle with olive oil and sprinkle with salt and pepper.

Roll out puff pastry with rolling pin into a thin and even rectangle.  (Note, it will only get about 1” longer in either direction after rolling).  Cut each sheet into 6 equal rectangles for a total of 12 rectangles.  Set aside.

Line baking sheet with parchment paper.  Place puff pastry rectangles on parchment.  Lay 1 pieces of prosciutto in center of pastry dough.  Fold over so it doesn’t overlap the edges.  Lay 2-3 spears of asparagus on top.  Note, you will want the asparagus to lay diagonally across the pastry dough so not too much overlaps the edges.  Top with Gruyère cheese.

Grab two opposite edges of pastry and pull towards center.  As edges touch, cover toppings and pinch to hold.  Repeat with all squares.  Note, you can use a fork to help lunch together by gently pressing down on dough.

In a small bowl, whisk together egg and milk.  Using a pastry brush, brush all exposed edges of dough with egg wash.  This will help ensure a golden brown color.

Sprinkle tops with more Gruyère cheese.  Season with more black pepper.

Bake 20-25 minutes.  Garnish with fresh herbs.