Dairy Free Phyllo Wrapped Asparagus with Prosciutto

Total time38 min

Prep time20 min

Cook time18 min

4.5

(23)

Dairy Free Phyllo Wrapped Asparagus with Prosciutto

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
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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