Asparagus wrap on a sheet pan
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Parmesan Asparagus Wraps

Born out of an ingredient mishap, these delicate, buttery appetizers will be the talk of any party. Perfect for the holiday season or a simple family snack, you need to try them for yourself.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Appetizer
Cuisine: European, Greek
Keyword: asparagus, asparagus appetizer, asparagus recipes, easy appetizers, fancy appetizers, gourmet appetizers, holiday appetizers, vegetable appetizers
Servings: 12 people

Equipment

Ingredients

  • 24 pieces Asparagus
  • 24 pieces Ham or Prosciutto I like to use lunch meat slices
  • 2 packages Phyllo Dough
  • 1 Cup Parmesan Cheese shaved, grated, or crumbled
  • 3/4 Cup Butter melted
  • Cracked Pepper to taste

Instructions

  • Preheat the oven to 350 degrees F.
  • Lightly grease two sheet pans

Blanch the Asparagus

  • Break the bottoms of the asparagus off at the natural breaking point. (If you've never done this, every stalk of asparagus will break naturally if you bend it near the bottom)
  • Prepare a large bowl of ice water, set aside.
  • Boil asparagus for 2-3 minutes, then remove from hot water immediately and place in the bowl of ice water.
  • Dry asparagus completely and set aside.

Prepare the Wraps

  • In a microwave-safe bowl, melt the butter completely.
  • Lay out two single sheets of phyllo dough, and brush with butter. Sprinkle with cheese & pepper, lay desired amount of ham or prosciutto down, place one piece of asparagus at the top and tightly roll the asparagus in the phyllo sheet.
  • Measure out a length of twine to tie around the wrap in a double knot. When you have the right length figured out, cut as many pieces as you will need, approximately 24.
  • Repeat this process until you've finished all the pieces of asparagus. Line each pan with the asparagus evenly distributed about an inch apart.
  • Brush the tops of the wraps with the remaining butter, and bake for 20 minutes on the middle rack, until golden brown. Serve hot.

Notes

TIP: Cover your phyllo dough with a damp dishtowel while you are working with each individual wrap. It will dry out quickly and become unusable!