Prep the asparagus: Rinse the asparagus under cold water. Cut off the tough, pale ends—about 2 inches (5 cm) from the bottom.
15 asparagus spears
Season the spears: Place the trimmed asparagus in a wide bowl. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss with your hands to coat evenly.
1 tablespoon extra virgin olive oil, salt + black pepper to taste, ½ teaspoon garlic powder
Cut the pastry: Unfold the puff pastry sheet. I used sheets about 10x4.5 inches. Slice into long strips, about ½ inch wide (a little wider is fine too).
7 ounces puff pastry
Slice the prosciutto: Use a sharp knife to cut each prosciutto slice lengthwise in half. If you want to use less, you can cut it into 3 strips instead.
8 prosciutto slices
Wrap the asparagus: Take one prosciutto strip and wrap it around a single asparagus spear. Repeat until all asparagus are wrapped.
Add the pastry twist: Take one pastry strip and gently wrap it over the prosciutto-covered spear. Leave small gaps between the pastry as you wrap. Keep the tip of the asparagus uncovered for a nice look.
Arrange on baking sheet: Place the wrapped spears in a single layer on a parchment-lined baking sheet. Leave space between each one—remember, the pastry will puff up as it bakes.
Make egg wash: Crack an egg into a small bowl and whisk it with a splash of water. Brush each pastry twist with the egg wash. Sprinkle with sesame seeds if you like.
1 egg yolk, 2 teaspoon water, 2 teaspoon sesame seeds
Bake: Preheat oven to 400°F (200°C). Bake for 10–11 minutes, or until the pastry is puffed up and golden brown.
Serve: Best served warm with your favorite dipping sauce!
