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RECIPE TYPE
Pork, Holiday
SERVES
Yield 24 pieces
Prep time: 20 min
Total time: 35 min
12 slices Longo’s Signature Prosciutto di Parma |
24 fresh asparagus spears, trimmed |
8 sheets Longo’s Phyllo Dough Sheets, thawed |
1/2 cup Longo’s Salted Butter, melted |
1/3 cup freshly grated Longo’s Signature Parmigiano Reggiano D.O.P. Cheese |
Longo’s Signature Glaze with Balsamic Vinegar of Modena |
Cut prosciutto slices in half lengthwise and wrap 1 slice around each asparagus spear; set aside.
Lay 1 sheet of phyllo on work surface and brush with some of the butter. Repeat with another 3 layers. Cut into 12 squares. Sprinkle with half of the remaining cheese.
Place 1 prosciutto-wrapped asparagus on diagonal onto phyllo and sprinkle with some of the remaining cheese. Wrap and place on parchment-paper-lined baking sheet. Brush with butter. Repeat with remaining ingredients.
Bake in preheated 400°F oven for about 15 minutes or until phyllo is golden and asparagus is tender crisp.
Drizzle with balsamic glaze to serve.
Protein 7g | Fibre 1g |
Fat 12g | Sugar 1g |
Carbs 9g | Sodium 500mg |
