Prosciutto-wrapped Asparagus in Phyllo dough

Each appetizer will need one piece of prosciutto, three asparagus spears, one sheet of phyllo dough

1 A pound of blanched Asparagus with the woody portion of the stem removed and cleaned

8 slices of Prosciutto 

4 oz Cream cheese at room temperature

1 teaspoon Bff Kitchen garlic powder

Bff Kitchen Pepper to taste

8 sheets of Phyllo dough

2 Tablespoon Del Oliva Tuscan Infused Extra Virgin olive oil (EVOO)

½ teaspoon of Del Oliva Modena balsamic vinegar

½ Cup parmesan cheese

Preheat oven to 350 degrees

Line a cookie sheet with parchment paper

Clean asparagus, removing the wooden stem portion

Mix olive oil and vinegar set aside

Mix cream cheese with garlic and pepper

Take a sheet of phyllo dough and fold into thirds lengthwise, brushing with olive oil and vinegar.  

Take a slice of prosciutto and spread a thin layer of the cream cheese mixture, wrap prosciutto around three stalks of asparagus, then wrap the prepared phyllo dough around the middle making sure that the tops and bottoms of asparagus are showing. Line up on the prepared cookie sheet, sprinkle parmesan cheese on top and bake 8 – 10 minutes till golden brown and crispy.

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