Asparagus and Prosciutto Puff Pastry Roll for Easter Brunch (45-Minute)
Buttery, flaky pastry gives way to a creamy lemon-ricotta layer, tender bright-green asparagus, and silky slices of prosciutto for a mix of textures and spring flavors. The browned exterior and scattered fresh herbs make an attractive centerpiece that slices into pretty, shareable portions.
Swap ingredients easily: use store-bought puff pastry for speed, or make a whole-grain tart dough for a heartier base. Substitute thinly sliced ham or smoked salmon for prosciutto, and try ricotta blended with goat cheese for tang. Make the roll ahead through the shaping stage, refrigerate, and bake just before serving.
Serve warm slices with a simple green salad or dressed baby greens, and a squeeze of lemon alongside soft-boiled eggs for Easter brunch or a spring luncheon. Leftovers keep refrigerated for 2 days and rewarm well in a low oven to crisp the pastry back up.
How to Make It
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1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
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2
Bring a small pot of salted water to a boil. Blanch asparagus for 1–2 minutes until bright green and slightly tender; transfer to an ice bath to stop cooking, then drain and pat dry.
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3
In a medium bowl, combine ricotta, 1 whole egg, lemon zest, 1 tablespoon lemon juice, grated Parmesan, thyme, olive oil, salt, and black pepper. Stir until smooth and season to taste.
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4
Unfold the puff pastry sheet on a lightly floured surface and roll briefly into a roughly 12x10-inch rectangle. Trim edges if uneven.
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5
Spread the ricotta mixture in an even layer down the center third of the pastry, leaving a 1-inch border at both short ends.
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6
Lay prosciutto slices over the ricotta in an even layer, then arrange the blanched asparagus spears lengthwise on top of the prosciutto.
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7
Brush the exposed pastry edges with the remaining beaten egg. Fold one long side of pastry over the filling, then fold the other side to overlap, sealing the seam and ends—press gently to secure.
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8
Transfer the roll seam-side down to the prepared baking sheet. Brush the top with beaten egg and use a sharp knife to make 3 shallow diagonal slashes along the top to vent.
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9
Bake for 25–30 minutes until pastry is deep golden and puffed. Halfway through baking, rotate the pan for even browning.
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10
Remove from oven and let rest 5 minutes. Sprinkle with flaky sea salt, slice into 6 portions, and serve warm.
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