Recipes|Featured Main
Asparagus Phyllo Bundles
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT40M20 Minutes
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Yield:4 Servings
Ingredients
- 8 sheets thawed phyllo dough
- 1 (1 pound) bunch asparagus, trimmed
- 8 thin slices Serrano ham
- ½ cup unsalted butter, melted
- ¼ cup grated Parmesan cheese
- 8 sheets thawed phyllo dough
- 1 (453.59g) bunch asparagus, trimmed
- 8 thin slices Serrano ham
- 118.29ml unsalted butter, melted
- 59.15ml grated Parmesan cheese
Just five ingredients create this beautiful and delicious side. The light, buttery phyllo dough complements the rich salty flavors of Serrano ham and Parmesan cheese, while the asparagus brings brightness to each bite.
Preparation
STEP 1
Preheat oven to 450°F. If using thicker stalks of asparagus, blanch for about 30 seconds in boiling water, then run under cold water to stop cooking. Pat dry with paper towels before wrapping in phyllo.
STEP 2
Lay one sheet of phyllo out on a work surface and brush with melted butter. Lay next sheet on top, brush with butter and repeat with two more layers, brushing top layer with butter as well. Set aside and repeat these steps with the remaining four phyllo sheets.
STEP 3
Cut layered phyllo sheets in half crosswise, making four pieces. Lay two slices of ham on each sheet and sprinkle with cheese.
STEP 4
Divide asparagus evenly into four bunches. Wrap phyllo and ham around each bundle so the asparagus tips poke out on top and the stems are completely wrapped.
STEP 5
Brush outside of phyllo with melted butter. Arrange bunches on a parchment or foil-lined baking sheet. Bake for about 20 minutes, or until asparagus is tender and phyllo is golden brown. Serve hot.