Imagine serving an appetizer so elegant and delicious that your guests will be talking about it for weeks. These crispy, golden Phyllo Wrapped Asparagus with Prosciutto are not just a dish – they're a culinary masterpiece that transforms simple ingredients into a gourmet sensation. Perfect for dinner parties, holiday gatherings, or when you want to impress without spending hours in the kitchen, this recipe combines the delicate crunch of phyllo, the salty richness of prosciutto, and the fresh, tender asparagus into one irresistible bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pound asparagus
- 8 slices prosciutto
- 1 package phyllo dough
- 1/2 cup melted butter
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Trim the tough woody ends of the asparagus spears by snapping them off at their natural breaking point. Ensure the spears are roughly uniform in length.
- Wash the asparagus and pat dry completely with paper towels. Moisture can make the phyllo dough soggy.
- Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying out. Phyllo sheets are delicate and can crack easily.
- Cut each prosciutto slice lengthwise into two thin strips.
- Lay out one sheet of phyllo dough and brush lightly with melted butter. Layer a second sheet on top and brush again with butter.
- Cut the buttered phyllo sheets into 2-inch wide strips.
- Wrap each asparagus spear first with a strip of prosciutto, then wrap the prosciutto-covered spear in a phyllo strip, twisting the ends slightly.
- Place each wrapped asparagus on the prepared baking sheet, seam-side down.
- Brush the exterior of each wrapped spear with additional melted butter and sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 12-15 minutes, or until the phyllo is golden brown and crispy and the asparagus is tender.
- Remove from oven and let cool for 2-3 minutes before serving. The phyllo will be extremely hot.
- Serve immediately as an elegant appetizer or side dish, garnishing with additional Parmesan if desired.
Tips
- Keep your phyllo dough cold and covered: Phyllo sheets dry out quickly, so work fast and keep them covered with a damp towel to prevent cracking.
- Use clarified butter for extra crispiness: While regular melted butter works, clarified butter can help achieve an even more golden and crisp exterior.
- Choose asparagus carefully: Select fresh, firm asparagus spears of similar thickness to ensure even cooking.
- Don't overcrowd the baking sheet: Leave some space between each wrapped asparagus to allow hot air to circulate and create an even, crispy texture.
- Serve immediately: These appetizers are best enjoyed right out of the oven when the phyllo is at its crispiest and the asparagus is perfectly tender.
- Make ahead tip: You can prepare these wrapped asparagus and refrigerate them (unbaked) for a few hours before baking, making party prep easier.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
