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Phyllo and Prosciutto Wrapped Asparagus

RATING: 3/5 REVIEWS: 0 VIEWS: 19953
Total Time: 38 MIN Makes: 12 servings
Prep Time: 20 MIN Cook Time: 18 MIN
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Description

This easy and elegant appetizer is perfect for parties — and it can be prepared ahead of time to fit busy schedules.


Ingredients
  • 12 sheets Athens Phyllo® Dough (9” x 14”), thawed
  • 2 tablespoons bread crumbs, seasoned
  • 2 tablespoons parmesan cheese, grated
  • Cooking Spray
  • 2 ounces prosciutto, thinly sliced, halved
  • 36 asparagus spears, medium, trimmed

Directions

Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 350°F.  Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out.

In a small mixing bowl, combine the bread crumbs and parmesan cheese.

Place one sheet of Phyllo on work surface and lightly coat ½ of the sheet with cooking spray lengthwise. Fold sheet in half lengthwise and spray top layer. Sprinkle ¼ teaspoon of the bread crumb mixture on the top layer. Place 1 piece of prosciutto about 1” from the short edge of the Phyllo. Place 3 spears of asparagus on top of the prosciutto. Roll the Phyllo over the asparagus to create a bundle. Place bundle on a baking tray seam side down. Lightly spray the outside. Sprinkle with bread crumb mixture to garnish. Re-roll unused sheets and follow storing instructions on package. Bake for 15-18 minutes or until the Phyllo is a light golden brown and asparagus in tender. Serve.


Nutrition

Serving size: 77g, Amount per serving: Calories 70, Calories from Fat – 10, Total Fat – 1.5g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 230 mg, Total Carbohydrate -11g, Dietary Fiber – 1g, Sugars – 2g, Protein – 5g


Tips
  • Add ¼ teaspoon of Dijon mustard on top of asparagus before rolling the bundle for added flavor.
  • To make ahead: assemble, place on baking tray, wrap in plastic and refrigerate up to 12 hours before baking. To serve, unwrap and bake per directions.

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