Chef notes
Crunchy, salty and cheesy—this easy-to-make appetizer will definitely be a hit at any holiday bash.
Ingredients
- 20 slices prosciutto in long thin strips
- 20 spears asparagus, cleaned and trimmed
- Sliced sheets of frozen Phyllo Dough, thawed cut into rectangles same size as asparagus
- Parmesan Cheese, grated
Preparation
Preheat oven to 450 degrees F.
Wrap one slice of prosciutto around asparagus spear. Roll asparagus in Parmesan cheese. Place Phyllo sheet on clean surface. Coat Phyllo with baking spray. Wrap Phyllo around asparagus. Coating each spear with baking spray. Repeat using remaining Phyllo, prosciutto, parmesan and asparagus. Make sure to keep Phyllo covered when not being used so it does not dry out. When all spears and wrapped, arrange on a baking sheet. Bake for 10 minutes or until Phyllo is golden brown. Serve warm.
