Phyllo-Wrapped Asparagus with Prosciutto is an appetizer worthy of a special occasion. Simply roll up prosciutto and asparagus in phyllo dough and bake. The results are a crunchy, easy appetizer all will enjoy. You can also chop the prosciutto and sprinkle it on the phyllo.
10 (14 x 9-inch) sheets frozen phyllo dough, thawed
How to Make It
Preheat oven to 450°.
Wrap 1 prosciutto strip around each asparagus spear, barber pole–style. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Cut crosswise into thirds to form 3 (4 1/2 x 9–inch) rectangles. Arrange 1 asparagus spear across 1 short end of each rectangle; roll up jelly-roll fashion. Arrange rolls on a baking sheet; coat rolls with cooking spray. Repeat procedure with remaining phyllo, asparagus, and cooking spray. Bake at 450° for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.
Make-ahead tip: Arrange assembled rolls on a baking sheet, coat with cooking spray, and cover; store in the fridge for up to four hours. Bake an hour or two before the party.
These are a great alternative to other appetizers usually served. As much as I don't like to alter recipes before trying them per the recipe the first time, I did accommodate my husband who loves prosciutto and came close to doubling up the amount per stalk of asparagus. Otherwise I followed the recipe. I've made them several times since then (with the prosciutto alteration), they are so easy to make and well received each time.
These are delicious! I brought them as an appetizer on Christmas Eve and they were gobbled up in no time. Don't worry about the whole 'barber pole' style of wrapping the asparagus - just wrap it. I recommend cutting the prosciutto in advance vs. as you go, in order to speed up assembly. This was my first time working with phyllo, and I found that using the cooking spray as instructed really makes the phyllo easy to work with.
These were a big disappointment. I used only the ingredients called for in the recipe, but maybe I didn't use enough prosciutto with each one -- they were missing *something* (salt?). It was impossible to wrap them "barber pole style" because the prosciutto was so fragile. I made a few of them without the prosciutto because I am vegetarian, and they were bland / tasted like paper. Also, they were not good at room temperature.
Awesome! Even my brother-in-law, who is impossible to eat veggies, couldn't stop eating them. I actually made the spears as an appetizer and passed them around. I've made them again as a side and they were great. Easiest and quickest way to do this is with two people. One rolling prosciutto and passing it to the next rolling phyllo.
Ok folks I adapted this just a smidge.First I blanched the asparagus and let dry. Then I coated the phyllo with garlic powder butter. After that,I rolled phyllo around the prosciuttoed asparagus and added parmesan cheese and thyme to the top of the roll. They were beautiful and delicious.
This was so easy and tasty! I had never worked with phyllo dough; it was super easy. I used white asparagus; it seemed sweeter than green. Everyone loved these even those who normally don't eat asparagus. Mine browned perfectly in the 10 minutes. We did use a knife and fork to eat them; asparagus was a little difficult to bite off. I'd like to try these when asparagus is in season and therefore more tender.
For lack of prosciutto, I made this with crumbled bacon and it was amazing. My picky nephew even ate several of these little babies. I would definitely make these again! They are probably best when eaten fresh out of the oven. They took 3-4 minutes to bake in my convection oven. Yum-O!!!
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