Prosciutto Wrapped Asparagus with Sage Infused Sour Cream

So if you guys thought my last appetizer, Pea Pesto Crostini, was the most perfect app to bring to a party – meet it’s competition! This is a healthy vegetable side or hors d’oeuvres, it is so delicious and, it is too cute to boot!! I served it with a NY strip steak topped with a latin-chimichuri inspired puree and kale over a bed of healthified garlic mashed potatoes. (Asparagus recipe adapted from Jessie over at The Hungry Mouse)


Asparagus Bundles

  • Asparagus, rinsed, dried and ends trimmed
  • Frozen puff pastry, thawed
  • Prosciutto
  • kosher salt
  • Either 1 egg, beaten or melted butter

Sage Infused Sour Cream Sauce

  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp. fresh sage, minced + a few whole sage leaves for garnish
  • freshly cracked black pepper


Asparagus Bundles

1. Remove the puff pastry from the freezer and unwrap, laying it out in one sheet on the counter to thaw.

Sorry about the quality of the pic - the sun was really bright 😛

2. Preheat your oven to 400 degrees and line a sheet pan with parchment paper, setting it aside. (You can also use non-stick cooking spray if you don’t have parchment paper)

3. Lay a slice of prosciutto down. Set three spears on top of it, so that they’re centered and roll the asparagus up in the prosciutto.

4. Once pastry is thawed, cut off a long strip that’s about an inch wide. Cut the pastry long enough just to wrap around the prosciutto and trim it so that the ends just meet.

5. To make the bow, cut a thin strip of puff pastry. Fold one end over in a loop. Then cross it with another loop to form a bow. Dab the pastry with a little cold water, and set the bow down in the center. The water will help it to stick. Press down gently in the center (where the knot on the bow would be) to help secure it.

6. Carefully transfer the bundle to your pan and with a brush, gently dab the bundle with your choice of either one egg, beaten or melted butter. (I chose the butter for extra taste)

7. Bake at 400 degrees for about 20 minutes or until the pastry is puffed and golden brown.

Sage Sour Cream Dipping Sauce

1. Mix sour cream and Parmesan in a medium-sized bowl.

2. Mince up sage and add to sour cream mixture.

3. Add freshly cracked black pepper, to taste and mix together.

4. Transfer to a serving bowl and garnish with whole sage leaves.


In other news:

Kate over at A Healthy Passion is hosting a fabulous giveaway of her favorite things

Leanne over at Healthful Pursuit is hosting a cookie GIVEAWAY – chance to win a bunch of healthy cookies! Enter at


14 responses to “Prosciutto Wrapped Asparagus with Sage Infused Sour Cream

  1. This looks great. I have asparagus inn the fridge and was looking for a fun recipe like that 🙂

  2. Aw, I love the bow!! What a cute idea!

  3. omg that looks so good! thank god i am going grocery shopping tonight!! this is going to be on my list!

  4. I’ve never wrapped prosciutto around asparagus but I’ve seen it done a lot. What a great way to use veggies and get in some protein 😀

  5. That looks so good. OMG! Holy nom can I just eat all that asparagus?

  6. those are seriously the cutest little bundles I have ever seen!

  7. SO cute! I love creative food presentations!

  8. Pingback: Honey baked chicken fingers | Dishin' About Nutrition

  9. Saw you over at Moves ‘n Munchies and thought I’d stop by. Those are so cute! Is that bad that I had to google “prosciutto?” haha

  10. wow totally trying those bacon asparagus things!

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