- 1 Puff pastry sheet
- Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
- 2 ounce Prosciutto, thinly sliced
- 12 Asparagus spears
- Salt and pepper to taste
Thaw puff pastry and roll out sheet onto cutting board. Brush Raspberry Honey Mustard Pretzel Dip onto puff pastry sheet. Cover with one layer of the thinly sliced prosciutto. Using a very sharp knife, slice into thin strips about 1/2 inch wide. Wrap each strip in a spiral around each asparagus spear. (Make sure very end of asparagus is cut off to remove hard stalk). Place onto parchment lined baking sheet and season with salt and pepper. Bake in 400 degree F oven for 12-15 minutes. Yields 12 asparagus puffs.