ASPARAGUS and HAM or TURKEY/CHICKEN CROISSANTS
1 lb. fresh asparagus, trim about 1/4" off the ends & cut in half
1 TB extra-virgin olive oil……………………………..1 tsp. Kosher salt
1/2 tsp. cracked black pepper……………………….1/4 cup Dijon or Honey mustard
1 package (2 sheets) frozen puff pastry, thawed
3/4 cup shredded mozzarella cheese………………1 egg (beaten with splash of water)
8 slices deli ham or chicken
***
Preheat oven to 375. Line a baking sheet with parchment paper.
Put the asparagus onto a plate and drizzle with the olive oil ~ sprinkle with the salt and pepper. (Note: if the trimmed ends of your asparagus are still white and woody, you can peel that off with a vegetable peeler)
Work with one sheet of puff pastry at a time (keep the other one in the fridge until ready to use.) Roll out a sheet of puff pastry a little (so that the folds are sealed). Cut each sheet into 4 long triangles. Spread with a little mustard (at the thickest part of the triangle). Sprinkle with about 1 TB cheese; and top with a ham/chicken slice and about 4 asparagus pieces on each one. Roll croissants into tight logs (starting at the widest part and rolling down towards the thin pointed edge.) Put point side down on the baking sheet (I brushed the inside of the point with a little egg wash, so it would stay stuck). Repeat with the second puff pastry sheet. (You should get 8 croissants in total.)
Brush them with the egg wash and bake for about 25-30 minutes or until golden brown and flaky. Let them cool slightly before serving. (If you want to bake these ahead, you can reheat them in the microwave for about 3-4 minutes to reheat)
(NOTE: These can be made in advance and stored in the refrigerator or freezer until ready to bake. Put the frozen croissants on a baking sheet {no need to thaw} and brush with egg wash. Bake for 35 to 40 minutes, if frozen.)