Vegetable: Crispy Asparagus Spears

posted by SueFreeman 07-03-102 9:17 AM

Crispy Asparagus Spears

Choose Thicker asparagus with tightly packed tips. Pencil Thin ones will not work. Can be made ahead and put on parchment paper on trays and refrigerated til ready to bake. Good hot or at room temperature

24 asparagus spears, woody ends trimmed
6 sheets phyllo, thawed
3 T unsalted butter, melted
12 thin slices prociutto (or paper thin slices of smoked honey ham) cut in half
4 ounces Parmesan cheese, shredded

Place asparagus in steamer basket over 1 inch boiling water and steam until al dente and bright green About 2 minutes. Transfer to colander to cool.

Preheat oven to 450 with rack in center. Line baking sheet with parchment paper and set aside.

Place 1 sheet phyllo on dry surface. Keep other phyllo covered well to keep from drying it out. It will dry out fast so work quickly. Cut phyllo in four quarters. Fold each half so it is about 4 inches wide and about 4 inches long.

Butter well with pastry brush, sprinkle with Parmesan cheese and place half slice of ham or procuitto on top of cheese. Put one spear and roll from short end up leaving tips exposed. Seal with butter.

Put on baking sheet. Sprinkle with remaining cheese or extra Parmesan cheese. To make it easier, put all spears going one way on baking sheet and make two even rows. Cover tips of asparagus with strips of foil to keep from browning while baking.

Bake at 450 for 8 minutes or until golden brown. Serve whole or in bite sized pieces.

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