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
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
10 (14x9 inch) sheets frozen phyllo dough, thawed
Cooking Spray
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:
Amount per serving
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.
- 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
