These phyllo and prosciutto wrapped asparagus bundles are a crisp, salty, and elegant appetizer or side dish. Tender asparagus spears are wrapped in savory prosciutto and delicate, buttery phyllo dough, then baked until golden and flaky. The combination of textures and flavors makes this dish a guaranteed crowd-pleaser, perfect for spring gatherings, holidays, or a special weeknight dinner.
Ingredients
- 1 lb (450 g) asparagus, tough ends trimmed (about 24 spears)
- 8 oz (225 g) thinly sliced prosciutto, each slice halved lengthwise
- 8 sheets phyllo dough, thawed if frozen
- 1/2 cup (1 stick / 115 g) unsalted butter, melted
- 1/4 cup (25 g) grated Parmesan cheese (optional, for sprinkling)
- Flaky sea salt, for finishing (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Trim the woody ends from the asparagus spears. If the spears are thick, you can peel the lower half of each spear with a vegetable peeler for more even cooking.
- Lay a halved slice of prosciutto on a clean work surface. Place one asparagus spear at the end of the prosciutto and roll it up, wrapping the prosciutto diagonally around the spear. Set aside. Repeat with the remaining asparagus and prosciutto.
- Carefully unroll the phyllo dough. Cover the sheets with a damp kitchen towel to prevent them from drying out. Place one sheet of phyllo on your work surface, with the long side facing you. Brush the entire surface with melted butter. Top with a second sheet of phyllo and brush with butter again.
- Cut the buttered phyllo stack in half crosswise to create two rectangles, each about 6 x 13 inches (15 x 33 cm).
- Place one prosciutto-wrapped asparagus spear diagonally at the short end of one phyllo rectangle. Fold the phyllo over the asparagus and roll it up, tucking the ends in as you go, like rolling a burrito. Place the bundle seam-side down on the prepared baking sheet. Repeat with the remaining phyllo and asparagus. You should get about 12 bundles total.
- Brush the tops of the bundles with any remaining melted butter. If using, sprinkle with grated Parmesan cheese.
- Bake for 15-18 minutes, until the phyllo is golden brown and crisp. Let cool for 5 minutes before serving. Sprinkle with flaky sea salt, if desired.
Tips
- Phyllo handling: Keep phyllo covered with a damp towel while working, as it dries out quickly and becomes brittle. If a sheet tears, don’t worry—just patch it with a bit of melted butter and another piece of phyllo.
- Substitutions: If you don’t have prosciutto, you can use thinly sliced pancetta or even bacon (cook bacon partially first). For a vegetarian version, omit the prosciutto and add a thin slice of provolone or a smear of Dijon mustard inside the phyllo.
- Common mistake: Don’t overstuff the bundles. Too much filling will make the phyllo crack and the bundles difficult to roll. Stick to one spear per bundle.
- Make ahead: You can assemble the bundles up to a day in advance, cover tightly with plastic wrap, and refrigerate. Brush with butter just before baking.
Serving Suggestions
Serve these bundles warm as an elegant appetizer at a dinner party, or as a side dish alongside roasted chicken, grilled salmon, or a juicy steak. They also make a festive addition to a brunch spread or a spring holiday table. For dipping, offer a simple lemon aioli or a balsamic glaze.
Variations
- Cheesy: Add a small piece of mozzarella, brie, or goat cheese inside each bundle before rolling.
- Herbed: Mix chopped fresh herbs (like thyme, rosemary, or chives) into the melted butter before brushing the phyllo.
- Spicy: Add a pinch of red pepper flakes or a smear of sriracha on the prosciutto before wrapping.
- Bite-sized: Cut the asparagus spears in half before wrapping to make smaller, party-friendly appetizers.
Storage and Reheating
Store any leftover bundles in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until crisp again. Avoid microwaving, as it will make the phyllo soggy.
Frequently Asked Questions
Can I use frozen phyllo dough? Yes, just make sure to thaw it overnight in the refrigerator (or according to package directions) and bring it to room temperature before using. Keep it covered with a damp towel while you work.
Can I prepare these ahead of time? Absolutely. Assemble the bundles, place them on the baking sheet, cover, and refrigerate for up to 24 hours. Brush with butter and bake when ready. You may need to add a couple of minutes to the baking time if baking cold.
Why is my phyllo cracking? Phyllo cracks when it’s too dry. Always keep it covered with a damp (not wet) towel, and work quickly. If a sheet tears, just patch it with a little butter and another piece of phyllo.
Can I use olive oil instead of butter? Yes, you can substitute olive oil for the melted butter. It will result in a slightly less rich flavor, but it will still be delicious and crisp.
How do I know when the asparagus is cooked? The bundles are done when the phyllo is golden brown and crisp. The asparagus should be tender but still have a slight bite. If you’re unsure, you can insert a knife into the center of a bundle to check the asparagus.
Can I grill these instead of baking? Yes, you can grill them over medium heat for about 5-7 minutes per side, until golden and crisp. Watch carefully to prevent burning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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