Prosciutto and Phyllo Wrapped Asparagus

  • Appetizersengagement partyRecipesidesvegetable
  • I was browsing for fun things to do with phyllo dough (also spelled fillo) and stumbled across this recipe. The reason I actually ended up making it was that the blogger stated that they could not get the dough to brown up in the oven and asked for suggestions. I looked back at somethings I did with phyllo in the past and ended up giving the blogger a tip! I was so happy with myself -so I decided that I owed it to them to try their recipe and I’m glad I did. This was a great way to enjoy a vegetable; hubby didn’t mind the prosciutto either! :)

    Prosciutto and Phyllo Wrapped Asparagus
    One great thing about this recipe is that you do not have to cook the asparagus before wrapping it. Just make sure that you start with very fresh asparagus.
    Prosciutto and Phyllo Wrapped Asparagus adapted from, makes 12 spears
    Phyllo dough, defrosted in the refrigerator
    12 fresh asparagus spears, washed and trimmed
    6 pieces prosciutto
    Olive oil, olive oil spray or melted butter
    Preheat oven to 350 degrees. Unroll dough and pull out a sheet at a time, covering the rest with a damp cloth. Cut phyllo and prosciutto down the center, lengthwise, so that you use one sheet of dough and one piece of prosciutto per asparagus spear. Wrap a piece of prosciutto tightly around the asparagus, leaving the tip free, then wrap with phyllo sheet.
    Place on sprayed baking sheet and continue wrapping until all asparagus is wrapped. Melt 1 T butter in a ramekin and brush over asparagus (or olive oil).
    Bake for 10 minutes, turn over and bake for 10 minutes until crispy and golden brown. Serve. 
    I love how flaky phyllo dough is, and the asparagus was perfectly cooked with a slight bite. The best part about this was because of the prosciutto, it need any salt or anything to dip it in, although hubby said he might try it with ranch next time. :) Big surprise!

    This recipe was featured on Athens January 2011 recipe list. 
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