Asparagus Tip & Prosciutto Puffs

These were really easy and very tasty. The asparagus flavour was stronger than the prosciutto so it might be better to use a stronger meat but it was still really quick and easy and served well with other finger snacks. Reviewed for Phototag Spring 2008

I did have some problems, but they turned out really good. I was a little confused by the directions at first. I trimmed the bases off of the asparagus and cut what was left in half (leaving me with 2 pieces, each slightly over 2-inches long) for each stalk. The directions seemed unclear and maybe I was supposed to discard all but the 2-inches on the tip end, but that seemed like a waste so I wrapped both pieces of each stalk in the piece of prosciutto. The directions should probably specify to roll out the puff pastry on a lightly floured surface and to sprinkle a little flour on top as I had a hard time with the pastry trying to seperate along the perferations until I added a little flour on top. I forgot to brush the pastry with mustard until they were already rolled up and had been in the oven for about 5 minutes. So I pulled them out and brushed the mustard on top. I'm not sure if they cook faster than the directions indicate or if it was my fault for brushing the mustard on top, but they were nearly overcooked between 12 & 13 minutes, so next time I make them I'll start watching closely at 10 minutes. They turned out to be a very tasty snack and with a little practice would make an elegant appetizer for guests. Thanks for a keeper.