Phyllo-Wrapped Asparagus with Prosciutto

Photo: Marcus Nilsson; Styling: Robyn Glaser
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.

Yield:

Serves 10 (serving size: 3 pieces)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 45 Minutes

Nutritional Information

Calories 59
Fat 1 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 4.1 g
Carbohydrate 8.6 g
Fiber 1.4 g
Cholesterol 5 mg
Iron 0.7 mg
Sodium 164 mg
Calcium 21 mg

Ingredients

3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
30 asparagus spears, trimmed
10 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray

Preparation

1. Preheat oven to 450°.

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.

Note:

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.

Ann Taylor Pittman,

December 2011