Phyllo-Wrapped Asparagus with Prosciutto is an appetizer worthy of a special occasion. Simply roll up prosciutto and asparagus in phyllo dough and bake. The results are a crunchy, easy appetizer all will enjoy. You can also chop the prosciutto and sprinkle it

Ingredients

• 3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
• 30 asparagus spears, trimmed
• 10 (14 x 9-inch) sheets frozen phyllo dough, thawed
• Cooking spray

Preparation

1. Preheat oven to 450°F.
2. Wrap 1 prosciutto strip around each asparagus spear, barber pole–style.
3. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray.
4. Cut crosswise into thirds to form 3 (4 1/2 x 9–inch) rectangles.
5. Arrange 1 asparagus spear across 1 short end of each rectangle; roll up jelly-roll fashion.
6. Arrange rolls on a baking sheet; coat rolls with cooking spray.
7. Repeat procedure with remaining phyllo, asparagus, and cooking spray.
8. Bake at 450° for 10 minutes or until phyllo is golden and crisp.
9. Serve warm or at room temperature.