Asparagus Wraps

By lascrna

Ingredients

• 24 asparagus spears, trimmed
• 8 sheets phyllo dough, thawed
• 1/4 cup grated parmesan
• 3 oz prosciutto, cut in strips

Preparation

Step 1

Preheat oven to 425. Coat a foil lined baking sheet with nonstick cooking spray.

Cook asparagus in a large skillet with a little water over medium high heat until tender, about 3-5 minutes.

Take 2 sheets of phyllo and coat with cooking spray. Cut into 6 sections, 1 across and 2 down. Sprinkle each section with 1/2 tsp parmesan. Wrap prosciutto strips around asparagus. Lay asparagus on corner of phyllo section and roll up diagonally exposing tip. Transfer to prepared pan and repeat with remaining asparagus and phyllo. Coat asparagus with cooking spray. Bake 8-10 minutes until phyllo is golden and crispy. Serve warm or at room temp. For thin asparagus, use 2 for each wrap.