Today I am featuring a recipe for Phyllo Asparagus Spears from Laura's Best Recipes. Interestingly enough, I found her blog by clicking on an ad Laura had placed on Facebook. I like her cooking, which is infused with California style.
This recipe is very easy, although it took me a little bit to figure out how much prosciutto to put with the asparagus. Mine had a tad too much at first (you can see in my picture up top that there's too much meat in the first roll but in the picture below, it's just right), making some of the spears a little salty. Once I learned to be more judicious in the use of the prosciutto, the rest were fine.
I brought them to my friends Jessica's and Peter's house as an appetizer before dinner, and they went great with the cheese tray. In particular, the Boursin cheese complemented the asparagus so well, that I will add the Boursin to the recipe next time.
These can be served warm or at room temperature. Enjoy!
Laura's Best Recipes Phyllo Asparagus Spears
24 asparagus spears, wood ends trimmed
6 sheets frozen phyllo, thawed
3-4 tablespoons melted butter (and/or Pam cooking spray)
12 thin slices prosciutto (about 6 ounces), cut in half crosswise
1 cup grated Parmesan cheese (or more)
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Steam asparagus in a steamer basket set over 1-inch of boiling water just until bright green, about 2 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 minutes.
1)I steamed the asparagus just one minute, which was enough, because I didn't want them to overcook in the oven. Next time, I think I will skip this step, turn the oven down to 375 degrees and let them just cook in the oven.
2) I used Pam to spray the phyllo initially and then I brushed them with a garlic-infused butter before I put them in the oven. To make the butter, I put one smashed garlic clove with the butter and I melted the butter in the microwave with the garlic in it.
Instead of cutting the asparagus into 4 inch pieces, I wrapped the whole spear with the parmesan, prosciutto and phyllo. After the asparagus were cooked and had cooled down a little, I cut the spears in half as shown in the picture.
3) Laura uses 1 piece of phyllo and cuts it into four pieces. I used one piece of phyllo and cut it in 2 pieces. I sprayed the phyllo with Pam, sprinkled it with Parmesan cheese and folded it over, and then I cut the folded piece in half and used the two halves to wrap two asparagus spears.
4) I didn't cover the asparagus tips with foil, and they didn't burn in my oven.