Proscuitto Wrapped Asparagus

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Makes: 10 servings adjust

Directions

Ingredients

  • 1 bunch Asparagus

Step 1

Lightly steam asparagus, 5-6 minutes, or until cooked but with some firmness remaining. Allow asparagus to cool completely.

Ingredients

  • 5 ounces Prosciutto

Step 2

Slice proscuitto into strips about 1 inch wide and 5 inches (or the length of your asparagus) long

Ingredients

  • 1 package Frozen Phyllo Dough, thawed and cut into 4x6 inch squares

Step 3

Start with thawed phyllo squares, cut as directed and 2-3 sheets per piece of asparagus, depending on how much you want this ingredient to influence the dish.

Ingredients

  • 3 tablespoons Unsalted Butter, melted

Step 4

Using a pastry brush, lightly coat a 1 by 5 inch area of phyllo, starting on one long side. Along the other length, again brush with butter, but a very narrow strip. This will be used to "seal" the dough shut.

Ingredients

  • 10 teaspoons Parmesan Cheese, freshly grated

Step 5

Place one strip proscuitto on larger buttered portion, top with asparagus. Add about 1-1.5 teaspoons fresh parmesan over asparagus mixture.
 

Step 6

Roll phyllo like a cigar around the asparagus mixture, ending with your "seal" portion. Hold firmly for 5 seconds, then transfer to baking sheet. Repeat process with remaining ingredients.
 

Step 7

Place baking sheet in oven, preheated to 350 degrees. Bake for 8-12 minutes, or until phyllo is golden.
 

Step 8

Remove sheet from oven, and carefully cut asparagus pieces in half or thirds based on your size preference. Serve immediately.
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