Barley Free Phyllo Wrapped Asparagus with Prosciutto
Total time38 min
Prep time20 min
Cook time18 min
4.5(23)
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Learn more →Ingredients
6 servings
- 1 lb asparagus (about 24 medium spears), woody ends trimmed
- 6 oz prosciutto, thinly sliced
- 8 sheets phyllo dough, thawed
- 4 tbsp unsalted butter, melted
- ¼ cup finely grated parmesan cheese
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Sort the asparagus into 12 groups of 2 spears each. Wrap each group with a half-slice of prosciutto, starting just below the tips and spiraling down to the base, leaving the tips exposed.
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