Asparagus Pea and Prosciutto Tartlets

Asparagus, Pea and Prosciutto Tartlets from Global Aviation’s catering team

The green stalks of asparagus at your local farmer’s market are a sure sign of spring. Celebrate the new season with a recipe that showcases the delicate and bright flavor of asparagus. The Global Aviation catering team hopes to satisfy the spring pallette with a recipe for individual Asparagus, Pea and Prosciutto Tartlets.

“You can accentuate the flavors in Asparagus, Pea and Prosciutto Tartlets by pairing them with a local sparkling wine such as Argyle Brut Rose 2010 or a crisp white wine such as 2013 Panther Creek Pinot Gris. Both are from right here in Oregon’s Willamette Valley,” says Elaine Frances, Global Aviation Executive Chef.

How do you choose the perfect asparagus for your tartlets? First, take advantage that asparagus is at its peak from February through June. Also, be sure to choose bunches with tightly closed tips, no flowering and with stalks that are brightly colored and firm. Asparagus is best cooked the day you buy it, but if you need to wait a few days, wrap the bottoms in a damp paper towel and place them in paper bag in the refrigerator.


  • 1 Tbsp all-purpose flour
  • 1 (8.4 oz) sheet frozen puff pastry, thawed (one sheet from a package of 2)
  • 8 oz cream cheese – room temperature
  • 1 1/2 tsp kosher salt 
  • 1 large egg, beaten 
  • 1 Tbsp lemon zest
  • ½ tsp freshly grated nutmeg
  • 1 Tbsp fresh chives, chopped 
  • 1 Tbsp fresh tarragon, chopped
  • ½ lb frozen tiny peas, thawed under cool running water and drained
  • 1 lb asparagus spears, cut into 5-inch lengths
  • 4 oz prosciutto, cut into little ribbons
  • 1 Tbsp olive oil 
  • Freshly ground black pepper
  • ½ cup shaved Parmesan cheese
  • 12 fresh mint leaves, torn into small pieces


Step One: Heat the oven to 425°F. Lightly spray a cookie sheet pan with non-stick spray.

Step Two: Lightly flour the counter and roll out the puff pastry to a 10×12-inch rectangle. Cut the puff pastry into six rectangular pieces, each measuring 5×4 inches. Transfer the rectangles to the prepared cookie sheet pan.

Step Three: Combine the cream cheese, salt, flour, egg, nutmeg, and lemon zest. Mix until smooth and softened. Fold in the chives, tarragon, and peas.

Step Four: Spread 1/3 cup of the cream cheese mixture over each puff pastry rectangle, leaving a 3/4-inch border. Using a paring knife, make small cuts around the border of the rectangle, about 1 inch apart. Do not cut all the way through the pastry.

Step Five: Toss the asparagus with the olive oil in a bowl. Lay the asparagus spears in neat rows across the surface of the tartlets. Put the prosciutto strips in between the asparagus spears and push the strips down lightly into the cream cheese. Season the tartlets with ground pepper.

Step Six: Bake tartlets for 15 minutes or until the pastry borders are golden brown and puffed. Let tartlets cool for a few minutes. Sprinkle with Parmesan and mint. Serve warm or room temperature.

Read more from Global Aviation’s April 2015 Newsletter…

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