Phyllo-Wrapped Asparagus with Prosciutto

June 2013 184I’ve been saving this recipe since I tore it out of an issue of Cooking Light Magazine in December 2011. The peak of asparagus season seemed like the perfect time to finally put it to the test. The dish is relatively easy and quick to prepare, and the results are fantastic. I loved the crisp, tender asparagus in a coat of crunchy phyllo, with an unexpected underlayer of salty prosciutto. One note: a little prosciutto goes a long way—don’t worry if it seems like there is not quite enough on each spear of asparagus. These would make the perfect appetizer for a summer get-together—they look classy and taste great warm or at room temperature.

Phyllo-Wrapped Asparagus with Prosciutto (slightly adapted from Cooking Light, December 2011; makes 30 pieces)

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

Preheat oven to 450 degrees.

Wrap one prosciutto strip around each asparagus spear, barber pole-style. Place a few phyllo sheets on a work surface (cover remaining phyllo with a sheet of plastic wrap topped by a damp cloth to prevent drying); coat phyllo with cooking spray. Cut crosswise into thirds to form several (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 5 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.June 2013 169

June 2013 171

June 2013 181

Category: Kristin's Kitchen One comment »

One Response to “Phyllo-Wrapped Asparagus with Prosciutto”

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