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Hands-on Time
25 Mins
Total Time
45 Mins
Yield
Serves 10 (serving size: 3 pieces)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Chef's Notes

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.

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