24 small to medium (not thin) asparagus spears
One 17.3-ounce package frozen puff pastry, thawed
One 5.2-ounce package boursin or herbed cream cheese
12 slices of prosciutto, halved
Preheat the oven to 400 degrees F.
Trim the asparagus to 5 to 6 inches in length.
Place the asparagus in a pot of boiling water until crisp-tender, about 3 minutes.
Remove from the water with slotted spoon and drain. Spread out both puff pastry portions and slice both in half vertically, making four sections. Slice each section horizontally into six equal-size strips about 3 inches wide by 2 inches long.
Spread ½ teaspoon of the cream cheese onto each pastry strip, avoiding the edges, and top with a prosciutto slice, folded to fit atop the cheese. Add one asparagus spear at the top of the prosciutto and cheese and roll into a slim bundle, pinching the dough together to firmly seal.
Place the pastry bundles seam-side down on a nonstick baking sheet lined with parchment paper. (Do not use a greased baking sheet or the bundle will be soggy.) Bake until the bundles are puffed and golden, about 10 minutes. Place on wire racks to cool slightly before serving.
Excerpted from Porch Parties by Denise Gee Copyright © 2009 by Denise Gee. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.