Phyllo-Wrapped Asparagus with Prosciutto

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.

Phyllo-Wrapped Asparagus with Prosciutto

3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
30 asparagus spears, trimmed
10 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray

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 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: 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. :-(

Comments

[bellini]

Deceptively easy Jerry:D Love the Italian pottery too!!!!Thanks for bringing this tasty appetizer to the table:D

[Sarah Galvin (All Our Fingers in the Pie)]

These look so yummy! I was just working with phyllo a couple of days ago. Have never tried this!

[Kayte]

Screams "winner" to me...asparagus, Prosciutto, phyllo...what's not to love about being presented with one of those!

[Roz]

These asparagus are simply beautiful and I'm sure that they taste excellent! I love your creative presentation! This was a great theme for our monthly get-together and as always, everyone's recipes are wonderful!

[JDeQ]

Actually the pottery is from your neck of the woods bellini . . . I'm not 'Italian' all of the time. LOL

Funny Sarah - I tend to not work with it often and then wonder why not when I do. I really do need to play more.

Yup Kayte - the one thing I might do in the future (but it wouldn't be as light) is to sprinkle some cheese on it prior to rolling. MMMMM