Directions

1. Preheat oven to 425°F. Line two sheet pans with parchment paper. Toss asparagus with Natural Grapeseed Oil and 1/2 teaspoon Dill Blend. Set aside.
2. On a lightly floured surface, roll puff pastry into a 12x12 inch square. Cut each into 6 rectangles.
3. Place prosciutto in the middle of each square. Top with asparagus laying diagonally from one corner to the opposite corner. Top with cheese.
4. Pull the open corners in to wrap around the filling. Press to seal. Brush with egg and season with remaining ½ teaspoon Dill Blend.
5. Bake for about 15 minutes or until puff pastry is puffed and golden.