When the calendar flipped over to April I knew it was time to get busy in the kitchen - the first Wednesday of the month being the day that the Cooking Light Virtual Supper Club gets together for our dinner. This month's theme was selected by Sarah. She decided to go with 'Deceptively Easy Gourmet Food' . . . what is not to love about that?
I made these asparagus spears wrapped with prosciutto and then wrapped in phyllo. Phyllo-wrapped Asparagus with Prosciutto is an appetizer worthy of a special occasion. Simply roll up prosciutto and asparagus in phyllo dough and bake. The results are a crunchy, easy appetizer all will enjoy.
They turned out to be a tasty addition to our Easter table. They are one of those wonderful dishes that everyone thinks you slaved in the kitchen for hours making when the reality is that in about 45 minutes you go from pulling the ingredients out of the fridge to the first crunchy bite.
thinly sliced prosciutto, cut into 30 long, thin strips
30 asparagus spears, trimmed
10 (14 x 9-inch) sheets frozen phyllo dough, thawed
Preheat oven to 450°.
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 9inch) 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.
In order to see what everyone brought to the party click through the following links:
Sarah of All the Fingers in the Pie starts us off with Ceviche de Camaron.
Susan of The Spice Garden wows us with a Ham, Corn and Cheese Souffle .
Roz of La Bella Vita Cucina brings the "piece de resistance" an Italian Pork Saltimbocca with Polenta.
Sandi of Whistlestop Cafe Cooking tempts us with an amazing dessert...Chocolate Souffle with Creme Anglaise.
Val brought along a tasty Caramelized Espresso Frappe to end our meal.
What a feast. Shame it was all virtual. :-(