Sunday, April 4, 2010

Phyllo and Prosciutto-Wrapped Asparagus

Lindsay and Tim had a gang of us over for a potluck Easter dinner in their backyard since the weather was so amazing here in DC this weekend... great food, great company, totally inappropriate but hilarious conversation!!
My contribution to the dinner was an asparagus appetizer that was super tasty, although somewhat of a pain to make. It sounds simple enough: prosciutto and phyllo dough wrapped around an asparagus spear, brushed with melted butter and sprinkled with parmesan. Easier said than done, though. The thinly sliced prosciutto is sticky and breaks into pieces, and phyllo is even more finicky and easily torn. But the ultimate product was worth it- salty, crispy, asparagus-y. The motto for making these little buggers should be "less is more"- you need only half a piece of prosciutto and like a quarter of a sheet of phyllo for each one.

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