Makes about 45 appetizer pieces
No one will pass up these crisp and savory cocktail bites, but that’s okay because they are so easy to make, you can keep the party going.
Ingredients
- 14 asparagus stalks, trimmed, peeled
- Kosher salt, as needed
- Ground black pepper, as needed
- Juice of 1/2 lemon
- 3 1/2 oz grated Parmesan
- 14 phyllo sheets
- 8 oz/227 g butter, clarified
- Grated nutmeg, as needed
- 14 thin slices prosciutto
Directions
- In a pot of boiling salted water, cook the asparagus until just tender. Cool in an ice bath and drain well. Season with salt and pepper.
- Toss the lemon juice with the cheese. Place one sheet of phyllo on a clean work surface. Brush the sheet with clarified butter and sprinkle with Parmesan, nutmeg, salt, and pepper. Place a single layer of prosciutto along the bottom edge of the sheet. Arrange an asparagus stalk so that the stalk extends the length of the phyllo. Roll the phyllo sheet up very tightly around the prosciutto and asparagus. Firmly press the ends of the sheet together and tuck in the end.
- Brush the roll on all sides with clarified butter. Repeat the process to use all the phyllo and asparagus.
- Bake the rolls in a 400°F oven until golden and crispy, about 20 minutes.
- To serve, cut the rolls into 1/2-inch slices on the bias.
