Parmesan Asparagus Prosciutto Phyllo Spears Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Parmesan Cheese
  • Asparagus stalks, fresh
  • ½ lb prosciutto
  • Phyllo Dough
  • 1 stick of butter
  • Black pepper
  1. Blanch the asparagus, set aside to dry
  2. Preheat oven to 450 degrees
  3. Keep phyllo dough wrapped in plastic or a slightly damp towel to keep it from Drying out
  4. Wrap the asparagus in the prosciutto in a diagonal fashion to cover from tip to stalk, set aside spears
  5. Melt the butter
  6. Lay out one sheet of phyllo paper on a piece of parchment paper and brush with butter.
  7. Sprinkle parmesan cheese and cracked black pepper on half the sheet and fold over.
  8. Repeat and fold in half again so your phyllo is 4 layers thick
  9. Now cut with pizza cutters three even strips
  10. Wrap the asparagus & prosciutto in a diagonal fashion and brush with butter.
  11. Cook for 22 minutes or until golden brown.
  12. I sprinkle poppy seeds, parmesan, and sesame seeds on top for garnish
Recipe by Makobi Scribe at