Phyllo and Prosciutto Wrapped Asparagus

By TPMay

Ingredients

• 12 sheets Athens Fillo® Dough (9” x 14”), thawed
• 2 tablespoons bread crumbs, seasoned
• 2 tablespoons Parmesan cheese, grated
• Cooking Spray
• 2 ounces prosciutto, thinly sliced, halved
• 36 asparagus spears, medium, trimmed

Preparation

Step 1

Thaw one roll of fillo, following thawing instructions on package. Preheat oven to 350°F. Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out.
In a small mixing bowl, combine the bread crumbs and Parmesan cheese.
Place one sheet of fillo on work surface and lightly coat ½ of the sheet with cooking spray lengthwise. Fold sheet in half lengthwise and spray top layer. Sprinkle ¼ teaspoon of the bread crumb mixture on the top layer. Place 1 piece of prosciutto about 1” from the short edge of the fillo. Place 3 spears of asparagus on top of the prosciutto. Roll the fillo over the asparagus to create a bundle. Place bundle on a baking tray seam side down. Lightly spray the outside. Sprinkle with bread crumb mixture to garnish. Reroll unused sheets and follow storing instructions on package. Bake for 15-18 minutes or until the fillo is a light golden brown and asparagus in tender. Serve.
TIP: Add ¼ teaspoon of Dijon mustard on top of asparagus before rolling the bundle for added flavor.
MAKE AHEAD: May assemble, place on baking tray, wrap in plastic and refrigerate up to 12 hours before baking. To serve, unwrap and bake per directions.