Saturday, June 19, 2010
Asparagus with Phyllo & Prosciutto
I was a little intimidated when I first saw this recipe but I am so glad I tried it. These took less than five minutes to prepare and were one of the best appetizers I have ever had. I couldn't believe how simple these were to make and can't wait to have them again!
What You Need:
24 asparagus spears, wood ends trimmed
4 sheets frozen phyllo, thawed (will cut each lengthwise into 3 rectangles ending up with 12 rectangles)
3-4 tablespoons melted butter
12 thin slices prosciutto (about 6 ounces, sliced thin
1 cup grated Parmesan cheese (or more)
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Prep all ingredients prior to working with phyllo dough. This will make the assembly go faster with less opportunity for the phyllo to dry out.
Cook asparagus either in the microwave or steam in a steamer basket set over 1-inch of boiling water just until bright green, about 2 minutes. Blanch them under cold water (helps to retain color and flavor) Transfer to a colander to cool.
Remove phyllo from the refrigerator and unroll them to lay flat. Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with plastic wrap and then a damp clean towel). Cut carefully lengthwise into 3 rectangles. Brush lightly with butter. Start at the ends of the dough to keep it from cracking and work towards the center. Cut the asparagus spears down to 4 inch lengths. Remember to keep the unused phyllo dough covered with the plastic and towel when you aren't working with it. Don't leave it uncovered for more than a minute at a time and work quickly.
Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge. Arrange two asparagus spears over the prosciutto, letting the tip lay beyond the top edge of the phyllo. Sprinkle with Parmesan cheese. Roll up, leaving the asparagus tip unwrapped about one inch. Arrange on prepared baking sheet. Repeat with remaining ingredients. Bake until phyllo is golden brown, about 5 minutes. Enjoy!