Monday, May 22, 2006

Asparagus wrapped in Phyllo Dough

I had this appetizer last year at a Christmas Party and I absolutely loved it. I waited until Asparagus were in season to make it. It wasn't a special occasion, I just had it for dinner last week and it tasted great. The prosciutto is a huge part of this recipe so the better prosciutto you buy the better the appetizer will taste.

Asparagus wrapped in phyllo dough

18 asparagus spears, woody ends removed
18 thin slices prosciutto
Phyllo dough
Melted butter
Beaten egg
Grated parmesan cheese

Blanch the asparagus, refresh in cold water and dry thoroughly.
Roll a thin slice of prosciutto around each asparagus stalk.
Preheat oven to 400°C.
Spread a sheet of phyllo pastry on a flat surface and brush with melted butter.
Place one spear of asparagus on the pastry with the tips slightly overlapping the pastry. Roll the asparagus up in the pastry and cut off any excess pastry. Repeat with the rest of the asparagus.
Place the asparagus phyllo on a greased baking tray, brush with a little beaten egg and sprinkle with grated parmesan cheese. Bake at 400°C for 15 minutes or until golden brown.


At 1:14 PM, Blogger Raquel said...

Sounds real yummy, Le! I love asparagus, and the combination prosciutto & phyllo just makes it a perfect marrriage!


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