Asparagus Wraps

  • Yield 10 to 12 servings

The unbeatable combination of mellow asparagus with crispy coating, salty prosciutto and a touch of cheese makes this a lip-smacking veggie.


24 asparagus spears (about 1 pound), trimmed discarding ends
1/4 cup grated Parmesan cheese
3 ounces prosciutto, cut into strips
8 sheets phyllo dough, divided


  1. Preheat oven 425F. Cover a baking sheet with foil and spray with nonstick spray.
  2. In a large skillet with shallow water, cook asparagus until tender, around 3-5 minutes.
  3. Coat 2 sheets of phyllo dough with nonstick spray. Cut into 6 sections (one across and two down).
  4. Top each section with 1/2 teaspoon of Parmesan. Wrap prosciutto strip around asparagus. From the diagonal, roll asparagus in phyllo dough and leave the tips exposed. Place on baking sheet and spray a layer of cooking spray across wraps.
  5. Bake until phyllo is golden and crispy, around 8-10 minutes. Best served warm or room temperature.



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