Updated 11/16/2011 03:20 PM
Recipe: Phyllo Wrapped Asparagus and Ham with Parmesan Cheese
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Makes 48 bite size pieces
- 24 sheets phyllo dough
- 1 1/2 - 2 sticks unsalted butter
- Approx. 4-6 ounces sliced smoked deli ham
- 12 spears asparagus
- Approx.1/3-1/2 cup grated Parmesan cheese
Defrost the box of frozen phyllo dough a day ahead of time in the fridge.
Preheat the oven to 400 degrees and melt 1 1/2 - 2 sticks of unsalted butter in a small pot on the stove.
Make sure you keep the roll of phyllo dough covered as you're working with it and then brush one sheet at a time with the melted butter repeating that process until you end up with 4 layers stacked on top of each other.
At that point, cut the phyllo dough in half crosswise so you end up with two rectangles.
Put a narrow layer of the sliced smoked ham along the bottom half of each rectangle and top those with asparagus spears so that they go from one edge to the other, sprinkle a little Parmesan cheese over the top of those and then tightly roll each rectangle up.
Then cut them crosswise into eight equal sized pieces, place them onto a baking tray, seam side down on top of a sheet of parchment paper if you like and pop the tray into the preheated oven.
They'll take just about 12 minutes to bake and it is a good idea to spin the tray half way around once while it's in the oven.
Parchment paper isn't necessary but it helps with the clean up. Break the thicker ends of the asparagus off so that two spears nest to each other will cover the distance from one side of the phyllo dough rectangle to the other.