Puff pastry cannoli with asparagus and prosciutto

A delicious starter combining delicate asparagus, savoury prosciutto crudo and crisp pastry.
Ingredients
Fresh asparagus, or frozen
Sliced prosciutto crudo
Grana slices
1 rectangular puff pastry sheet
1 egg

I prepare the asparagus, removing the white part of the stalk with a peeler.

Light pressure at the bottom snaps off the tough part; I trim them evenly.

I cook in water in the microwave or boiling water, keeping a little bite, then drain and dry on kitchen paper.

I lay out prosciutto slices and put grana shavings and an asparagus spear on each.

I roll fairly snugly, leaving only the tip exposed.


I unroll pastry and cut strips 2 cm wide along its longer side.

I wrap the pastry around, slightly overlapping and sealing well.

I prepare them all.

I place on a parchment-lined tray and brush with beaten egg.

I bake at 200°C for 15 minutes until golden.

Serve hot. After egg-washing, scatter with sesame or poppy seeds if desired.