Phyllo-Wrapped Asparagus with Prosciutto

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.

I added garlic salt and freshly grated parmesan to the top of these before baking. They are super delicious and relatively healthy compared to other party snacks that most are accostomed to serving!

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!!!

I have made this now a number of times over this past month. It is easy, tasty with the prosciutto and asparagus complementing themselves. I've gone to a number of events recently when asked to bring an appetizer, and was one of the first things gone in minutes. I use melted butter in place of spray oil before it goes into the oven. I highly recommend this.

I was very disappointed with this recipe. It needs more prosciutto. I made this for a party because, in concept, it sounded great. They might be good if you eat them immediately but I didn't get a chance to try one until an hour into the party and they were limp and soggy. Very disappointing. Maybe I did something wrong but I certainly won't trouble myself again.

Easy and tasted great. Didn't bother with the barber-pole effect, just cut the proscuitto in half and wrapped normally (much faster). You can't tell under the phyllo anyway. These were not brown after 10 minutes, so I turned and baked for an additional 10 minutes, but the longer time may have been because I had it in the oven along with a 20-lb. turkey (the prep/bake time in the recipe do not add up unless you bake for 20 minutes, though). They were a hit, even non-asparagus lovers couldn't get enough.