Easy Asparagus Pancetta Puff Pastry Bundles
Elegant yet easy asparagus, pancetta and puff pastry bundles—featuring fresh asparagus, crispy pancetta, and parmesan wrapped in flaky puff pastry. Perfect for spring, Easter, or entertaining anytime.
You know I have a sweet tooth, but with spring’s return of fresh produce, my cravings sometimes shift savory. The other day I dreamed up this little appetizer to use up all of the asparagus in my fridge— combining it with pancetta, frozen puff pastry and Parmesan cheese— and couldn’t wait to make it a reality.
These asparagus puff pastry bundles are a delicious combination of flavors and textures. And they couldn’t be easier to assemble and bake! Perfect for Easter or any special occasion, they’re an effortless way to impress without the fuss.
Why you should try this recipe
- This recipe comes together quickly, with easy assembly and a short bake time.
- Using store-bought puff pastry keeps it completely fuss-free.
- Fresh asparagus, crispy pancetta and sharp parmesan cheese create a delicious savory flavor combination.
- The flaky pastry adds a satisfying buttery crunch to every bite.
- These bundles are elegant and impressive!
“I make these every year for Easter. Everyone loves them. Making a double batch this year!⭐⭐⭐⭐⭐” —from reader Diane
“Made these with our Christmas dinner. Used prosciutto. Everyone raved about how good they were.⭐⭐⭐⭐⭐” —from reader Michelle
Ingredients you’ll need
- Fresh asparagus: Thicker stalks work better in this recipe.
- Parmesan cheese: Gruyère, asiago, or even sharp cheddar will also work.
- Pancetta (Italian salt-cured pork belly): Bacon, prosciutto, or thin deli ham are fine substitutes.
- Puff pastry: Frozen store-bought is great, but you can also make your own puff pastry if you want to be extra!
- Olive oil, salt and pepper: For seasoning asparagus.
- Egg wash: Made from whisked egg and water.
How to make asparagus pancetta puff pastry bundles
- Cut puff pastry into squares. Thaw it in the fridge overnight or on that counter for a few hours, then roll out, and cut into 9 squares.
- Prep asparagus and other ingredients. Toss asparagus with olive oil, salt, and pepper for a light seasoning. Slice cheese and pancetta if needed.
- Assemble. Brush each pastry square with egg wash, then layer on pancetta, asparagus, and parmesan and wrap up. Brush with more egg wash.
- Bake. Bake in a 425°F oven for about 12 minutes until the pastry is golden and puffed.
- Serve and enjoy! These bundles are best served within a few hours of baking, either warm or at room temp.
Recipe tips
- I do not recommend frozen asparagus, as it won’t have the same firm texture and bundles may come out mushy and/or soggy.
- Don’t skip the egg wash. It does more than just add color—it also works to bind the puff pastry together to keep them from popping open in the oven.
- Can I prepare these ahead of time? You can assemble and refrigerate them for a few hours before baking, but for best results they should be baked and enjoyed the same day..
baking tip:What is the best store-bought puff pastry?
DuFour is recommended by most chefs, but honestly I’ve had delicious results with Pepperidge Farm puff pastry too.
More elevated spring recipes
- Strawberry Spinach Salad with Warm Brown Butter Dressing
- Fresh Ginger Lemonade
- One-Pot Shrimp and Pea Orzo Pasta
- Quiche with Bacon and Spinach
Asparagus Pancetta Puff Pastry Bundles
Ingredients
- 1 small bunch asparagus , woody ends removed (about ½ lb)
- ¼ cup Parmesan cheese , grated or thinly sliced
- 8 slices pancetta , see Note (about 2 oz)
- 1 sheet puff pastry , thawed if frozen
- 1 tablespoon olive oil
- Salt and pepper
- 1 large egg + 1 tablespoon water , for egg wash
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Out a lightly floured surface, roll the puff pastry out to a large rectangle about about twice its size. Square off edges and cut into 9 squares.
- Toss asparagus in olive oil and sprinkle lightly with salt and pepper.
- To make the bundles, take a square of puff pastry and brush with egg wash. Place slice of pancetta on top, followed by 3-4 stalks of asparagus (depending on size) and parmesan cheese. Wrap pancetta around asparagus, then wrap with the puff pastry. Make sure the puff pastry overlaps some and press to seal. Brush puff pastry with more egg wash.
- Bake until puff pastry is golden and puffed, about 12 minutes. Serve immediately.
Notes
- Use can substitute prosciutto, bacon or deli ham for the pancetta, if desired.
This recipe was originally posted March 2014.
great stuff, thank you for sharing this
Just a quick question. Do we need to precook asparagus alittle first
Nope!
Looks amazing! I’m assuming this is not finger food however.. knife and fork needed?
Oh you can totally eat them with your hands if you want! That’s what I do. But a fork and knife work too. 🙂
Look so yummy.
I am assuming that slices is what you want… you may want to update that!
Annalise,
the parmesan cheese in the igredient list says ‘grated’ but the video and pictures show slices… I am assuming that slices is what you want… you may want to update that!
This is good
Does the asparagus cook enough in the 12 minutes they bake in the oven? Do I need to partially steam first?
Yes, they’ll fully cook during the cooking time in the recipe. No need to cook them at all before assembly.
You have a very good and nutritious share of western pancake. I really like this dish. I hope you will share more delicious and nutritious dishes.
These are so yummy! I made them for a post-Easter brunch and they were a big hit! I used prosciutto instead of pancetta and it was super good!
Thank you, thank you!
Yay! Thanks for the feedback Melissa! So happy to hear you enjoyed them.
Have you ever tried these with green beans instead of asparagus?
I haven’t, but I bet they would also be delicious!
I would like to try these for Easter brunch. If I use bacon, do I cook it at all first? Does the asparagus need to be cooked at all first? Judy
Nope and nope! Both will cook all together bundled up. 🙂
I made these for a neighborhood block party with a St. Patrick’s Day/Spring theme. Everybody Loved them! They were absolutely delicious, and just right as an appetizer. I used prosciutto and steamed the asparagus first.
Yay! Glad you liked them. 🙂
Look so yummy! cant wait to make this tonight!
Thanks so much. It’s always nice to know what we’re discussing is of value.