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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.

Ann Taylor Pittman
Recipe by Cooking Light December 2011

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Read the full recipe after the video.

Recipe Summary test

hands-on:
25 mins
total:
45 mins
Yield:
Serves 10 (serving size: 3 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

59 calories; fat 1g; saturated fat 0.3g; mono fat 0.4g; poly fat 0.1g; protein 4.1g; carbohydrates 8.6g; fiber 1.4g; cholesterol 5mg; iron 0.7mg; sodium 164mg; calcium 21mg.
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