Prosciutto-Wrapped Asparagus in Crispy Phyllo
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 348
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 53
- Sodium
- 1156
- Total: 35 min
- Active: 25 min
Ingredients
1 bunch thick asparagus spears
One 16-ounce package phyllo dough, thawed if frozen
1 stick (8 tablespoons) salted butter, melted
1/2 pound thinly sliced prosciutto
1/4 cup crumbled goat cheese
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 400 degrees F. Place a wire rack over a sheet pan.
- Trim or snap off the woody bottoms of the asparagus spears.
- Open the package of phyllo dough. Cut the sheets in half and reserve. Brush a half sheet of phyllo with melted butter and place another piece on top. Place a slice of prosciutto on top of the phyllo and place an asparagus spear on top perpendicular to the phyllo and prosciutto. Sprinkle the phyllo sheet with a little goat cheese and a pinch each of salt and black pepper. Roll up the phyllo and seal the edge with a tiny bit of butter. Brush with a touch more butter and place on the rack over the sheet pan. Repeat until all the spears are wrapped.
- Give one final brush of butter to all the wrapped spears. (You can refrigerate them for up to 2 days if you don’t want to cook them immediately.)
- Bake the wrapped spears until the phyllo is golden brown, 10 to 12 minutes. Serve them warm! These reheat well in an air fryer.