A winner - Phyllo-Wrapped Asparagus

I made these last night to bring to a holiday open house - huge hit!  They take a little time to assemble, but they're fun to do and so good!!! 

Phyllo-Wrapped Asparagus with Prosciutto

Cooking Light DECEMBER 2011

• Yield: Serves 10 (serving size: 3 pieces)
• Hands-on:25 Minutes
• Total:45 Minutes
• Ingredients:
• 3 oz thinly sliced prosciutto, cut into 30 long, thin strips

30 asparagus spears, trimmed

10 (14x9 inch) sheets frozen phyllo dough, thawed

Cooking Spray

Preparation:

1. Preheat oven to 450°.

2. 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.

Note:

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.

Amount per serving

• Calories: 59
• Fat: 1g
• Saturated fat: 0.3g
• Monounsaturated fat: 0.4g
• Polyunsaturated fat: 0.1g
• Protein: 4.1g
• Carbohydrate: 8.6g
• Fiber: 1.4g
• Cholesterol: 5mg
• Iron: 0.7mg
• Sodium: 164mg
• Calcium: 21mg