Asparagus Spears with Prosciutto Crudo

Remove puff pastry from refrigerator approx. 10 min. before use and preheat oven to 220° C. Cook fresh asparagus spears in boiling salted water for approx. 5 min. and refrigerate or drain the asparagus from the jar well. Unroll puff pastry on the rolled baking paper on a baking sheet, brush with beaten egg and cut into 1.5 cm wide strips. Cut prosciutto sheets in half lengthwise and wrap around 2 – 3 half asparagus spears. Spiral each strip of dough around and place on baking sheet lined with rolled baking paper. Bake for approx. 10 – 12 min. until golden brown. Serve while still lukewarm!

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