Phyllo Asparagus Spears


  • Preheat oven to 450 degrees.
  • Spray baking sheet with cooking spray.
  • Steam asparagus, about 4-5 minutes. Transfer to a colander to cool.
  • Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with a damp clean towel).
  • Brush lightly with butter.
  • Cut into 4 rectangular pieces.
  • Cut the asparagus spears down to 4 inch lengths. 
  • Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge.
  • Arrange an asparagus spear over the prosciutto, letting the tip lay beyond the top edge of the phyllo.
  • Sprinkle with Parmesan (I like it more than most).
  • Roll up and secure the edge of the phyllo with butter, if necessary.
  • When rolling, leave the asparagus tip unwrapped about one inch.
  • Wrap foil around the exposed asparagus tip so it doesn’t burn.
  • Arrange on prepared baking sheet.
  • Repeat with remaining ingredients.
  • Bake until phyllo is golden brown, about 5-10 minutes.