Ingredients
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12 spears Green Asparagus
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12 slices Prosciutto
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Dijon Mustard
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Shredded Mozzarella CheesePecorino or Parmesan pair well, but I find are too salty with the Prosciutto
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12 pc. Phyllo Dough
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1/4 cup Unsalted ButterSee note below for low-fat version
Directions
Steps
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1
Done
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Preheat the oven to 400°F/204°C. Line a baking sheet with parchment paper. |
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2
Done
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Cut the ends off the asparagus. Depending on how thick they are, and your preference, you can peel them - but don't go all the way up, only peel the thicker bottom portions. |
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3
Done
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Spread a bit of Dijon mustard in the middle of one piece of phyllo. Sprinkle with Mozzarella cheese. (I chose Mozzarella because it is neutral in flavor - if you choose Pecorino or Parmesan, it could be too salty in the end). Wrap one piece of Prosciutto around one asparagus spear. Lay it on on end of piece of phyllo and roll it up. Place on the baking sheet. Repeat with the remainder. Note: Do not season the asparagus with salt because the Prosciutto itself is extra salty. |
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4
Done
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Melt the butter. Brush each piece with butter. Note: you can also use olive oil cooking spray. Bake for 12-15 minutes until golden brown. |
