I love working with Puff Pastry. Anything done with it comes out amazing!
An excellent alternative to the Gruyere cheese is to buy shredded 4 cheese “Italiano” mix.
1 bunch asparagus (about 12-16 ounces) ends trimmed
1 tablespoon extra virgin olive oil
2 sheets frozen puff pastry thawed
8 ounces Gruyere shredded
12 slices prosciutto
1 egg beaten