Asparagus spears wrapped in prosciutto and phyllo dough are one of my favorite appetizers. Asparagus is so good right now and I want to enjoy it as many ways as possible during its short season and this one is a favorite. This isn’t a strict recipe but rather a starting point for how creative you want to be. And one of the best parts is that it can be made ahead of time and refrigerated until right before you want to serve it!
After the asparagus is blanched and cooled wrap each spear in a small piece of prosciutto or deli ham. You could add a dab of Dijon mustard or spread a teaspoon of goat cheese on the spear before you wrap it if you want to get fancy. Snugly wrap the phyllo pastry around the asparagus and brush with melted butter to seal well. Just a little bit – it doesn’t take a lot.
Bake the rolls until they are golden brown and crispy. I could have given mine another few minutes but they were delicious as was. Serve several rolls with a salad for a nice light entree or cut them in half and pass with a little bowl of honey mustard dipping sauce (a tablespoon or 2 of honey mustard thinned with a little olive oil and vinegar) for a fun and different hors d’oeuvres. These are lovely as a first course with a crisp glass of an Oregon white wine.
- 24 large asparagus spears
- ½ pound prosciutto or very thinly sliced deli ham
- 1 package phyllo pastry
- ½ cup unsalted butter, melted
- ¼ cup freshly grated Parmesan cheese
- Freshly ground black pepper
- Preheat the oven to 400 degrees.
- Trim asparagus spears to about 7″ long. Peel the bottom 3-4 inches of the spear with a potato peeler. Bring a large pot of water to a boil and blanch the spears for 30 seconds. They cook in the oven so this is all the time they need. Remove from the water and cool on a wire rack or plate.
- When spears are cool, snugly wrap each one in a small piece of ham.
- Open the pastry sheets and remove one at a time from the packet. Cut the sheets in half on the narrow side. Brush lightly with butter. Lay an asparagus spear on the pastry. Sprinkle with a little Parmesan cheese and a bit of black pepper. I didn’t add any salt because there is plenty in the ham and cheese. Roll as securely as possible and place on a baking tray. Repeat with remaining asparagus. Brush rolls with a little more melted butter and sprinkle with a pinch of Parmesan cheese. Refrigerate tray until ready to bake. These can be made in advance. Just cover with plastic wrap and refrigerate until you are ready for them.
- Bake in a 400 degree oven for 10-12 minutes or until golden brown. Pile the spears on a plate and serve warm.
This post is linked to Foodie Friday at Ratttlebridge Farm.
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