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ASPARAGUS WITH SUN-DRIED TOMATOES PASTRIES
The asparagus are
wrapped in Prosciutto, and rolled in puff pastry spread with a mixture of
sun-dried tomatoes.
Makes 48 hors d'oeuvres
12 medium asparagus,
trimmed, and blanched
16 sun-dried tomatoes
2 teaspoons olive oil
8
basil leaves
1 tablespoon chopped onion
to taste salt and pepper
12
slices Prosciutto
1 pound puff pastry
Preheat oven to 400 degrees.
In a food processor, puree tomatoes with oil, basil, and onion. Season with
salt and pepper. The mixture should be spreadable.
Wrap the asparagus in
Prosciutto. Roll out the puff pastry to 1/4 -inch thickness. Spread the tomato
mixture evenly over the pastry.
Roll each asparagus in the puff pastry. Cut
into 1 1/2 inch lengths. Arrange on a baking sheet, and bake until crust is
golden brown.
