• 1 18-ounce package frozen puff pastry sheets, thawed
• 2 egg yolks
• 2 tablespoons ice water
• 1 ¾ cups grated Parmesano-Reggiano* cheese
• 28 asparagus stalks

Line two baking sheets with parchment paper. Unfold puff pastry and divide into fourths. Roll out one-fourth at a time; keep others covered and chilled until ready to use.

Cut pastry into 6 rectangles. Beat eggs and ice water together to make an egg wash, and brush it over rectangles. Sprinkle the center of each with about 1 tablespoon of cheese, leaving borders on the long sides. Place one asparagus stalk down the center, then roll up the pastry, pressing seam to seal. Arrange the rolls seam side down on baking sheets, and brush again with egg wash. Chill until the pastry is firm again.

Heat oven to 400 degrees. Bake rolls on the center rack 12-18 minutes. To serve as hors d’oeuvres, trim about one-half inch off the ends, then cut in half; cut halves crosswise. Serve warm.

Rolls also can be baked up to four hours ahead of serving time, and reheated for 8-10 minutes at 350 degrees.

*Regular Parmesan doesn’t have enough oomph for this recipe – use the good stuff.

Photo by Christine Siracusa on Unsplash