Asparagus Wraps

Holly Clegg
  • Yield: 10 to 12 servings


24-- asparagus spears (about 1 pound), trimmed discarding ends
1/4cup grated Parmesan cheese
3ounces prosciutto, cut into strips
8sheets phyllo dough, divided


  1. Preheat oven 425F. Coat foil lined baking sheet with nonstick cooking spray.
  2. Cook asparagus in large skillet with little water until tender, about 3 to 5 minutes depending on size of asparagus (or can cook in microwave).
  3. Take 2 sheets phyllo dough and coat each sheet with nonstick cooking spray and layer. Cut into 6 sections (one across and two down).
  4. Sprinkle each section with about 1/2 teaspoon Parmesan. Wrap prosciutto strip around asparagus. Lay asparagus on corner of phyllo section and roll up, diagonally, exposing asparagus tip. Transfer to prepared pan. Repeat with remaining asparagus. Coat asparagus with nonstick cooking spray.
  5. Bake 8 to 10 minutes or until phyllo is golden and crispy. Serve warm or room temperature. For thin asparagus, use 2 instead of 1 for each wrap.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 25
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 2mg
  • Carbohydrate 3g
  • Fiber 1g
  • Sugars 1g
  • Protein 1g