METHOD
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cook the asparagus
Place a pot of salted water over high heat. Bring to a boil, then add the asparagus. Cook for 15 - 20 seconds, then cool in cold water to stop the cooking process.
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spread
Combine ricotta, grated lemon zest, chives, nutmeg, and olive oil in a bowl. Season to taste with salt and pepper, then set aside until needed. Preheat the oven to 220 °C / 430 °F or fan-assisted oven to 210 °C / 410 °F.
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bundles
Unroll the puff pastry from the fridge, then cut it into eight rectangles. Spread each rectangle with the ricotta spread, leaving about 1 cm or 1/2-inch edge. Place a slice of (Lokev) prosciutto over the spread and sprinkle with grated cheese. Place three asparagus on top and wrap into a bundle. Place the bundle on top of another slice of prosciutto and wrap again. Repeat the process until you use all of the ingredients.
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bake
Place the asparagus bundles over a baking sheet lined with parchment paper. Leave enough space between each bundle to bake. Optionally, cut long strips from aluminum foil and cover the asparagus to preserve the beautiful green color while baking. Place in the preheated oven on the middle rack and bake for 15 minutes at 220 °C / 430 °F or in a fan-assisted oven at 210 °C / 410 °F.x