Asparagus Wraps

  • 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. Cover a baking sheet with foil and spray with nonstick spray.
  2. In a large skillet with shallow water, cook asparagus until tender, around 3-5 minutes.
  3. Coat 2 sheets of phyllo dough with nonstick spray. Cut into 6 sections (one across and two down).
  4. Top each section with 1/2 teaspoon of Parmesan. Wrap prosciutto strip around asparagus. From the diagonal, roll asparagus in phyllo dough and leave the tips exposed. Place on baking sheet and spray a layer of cooking spray across wraps.
  5. Bake until phyllo is golden and crispy, around 8-10 minutes. Best served warm or room temperature.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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