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Recipe Ingredients

  • 12 sheets Athens Phyllo® Dough (9” x 14”), thawed
  • 2 Tbsp. bread crumbs, seasoned
  • 2 Tbsp. parmesan cheese, grated
  • Cooking Spray
  • 2 oz. prosciutto, thinly sliced, halved
  • 36 asparagus spears, medium, trimmed

Recipe Directions

  1. Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.  Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out.
  2. In a small mixing bowl, combine the bread crumbs and parmesan cheese.
  3. Place one sheet of Phyllo on work surface and lightly coat ½ of the sheet with cooking spray lengthwise.
  4. Fold sheet in half lengthwise and spray top layer. Sprinkle ¼ teaspoon of the bread crumb mixture on the top layer.
  5. Place 1 piece of prosciutto about 1” from the short edge of the Phyllo. Place 3 spears of asparagus on top of the prosciutto. Roll the Phyllo over the asparagus to create a bundle.
  6. Place bundle on a baking tray seam side down. Lightly spray the outside. Sprinkle with bread crumb mixture to garnish.
  7. Re-roll unused sheets and follow storing instructions on package.
  8. Bake for 15-18 minutes or until the Phyllo is a light golden brown and asparagus in tender. Serve.