If you’ve never tried prosciutto before, you’re missing out—the dry-cured, thinly sliced ham is rich, flavorful and incredibly delicious. If you’re interested in trying a recipe of ours that features prosciutto, then consider making our asparagus rolls. The recipe makes 12 servings, and they work wonderfully as a light appetizer, a side dish or as finger-food for a dinner party. The recipe calls for a lovely assemblage of asparagus, phyllo dough, prosciutto, butter and cheddar cheese—the end result is a remarkably light dish that’s truly packed with flavor. If you happen to know someone who might enjoy this recipe, then consider sharing it with them on Facebook, Pinterest, Instagram and Twitter.
Our asparagus rolls recipe should take less than an hour to prepare, so if you’re planning on serving them at a party or get together, you can make them the day of. To get started, you’ll need the following ingredients: 12 asparagus spears, four large sheets of phyllo dough (thawed), 12 thin slices of prosciutto, 12 thin slices of Cabot Extra Sharp Cheddar and four tablespoons of Cabot Salted Butter. Once you have all the ingredients, you can get started by preheating your oven to 375°F. Fill a bowl with ice water. Then fill a separate pot with salt water—use this pot to boil your asparagus. Once they’re done, add them to the ice water. Once cooled, let them dry on some paper towels. Brush your phyllo with melted butter, and cut them into 12 small rectangles. Place prosciutto, cheddar and asparagus in the center of the squares, then roll them up. Bake the rolls for 10 to 12 minutes, or once they turn a nice, flaky, golden brown.
Cabot is a cooperative of New York and New England farm families, and we work hard every day to produce our wide range of award-winning cheeses. From aged cheddar cheeses to sour creams, we do our utmost to produce only the best dairy products. We hope you enjoyed our asparagus rolls recipe, and we’d love to hear your thoughts about them. After trying the recipe, please feel free to rate and review it—we can’t wait to check out your feedback.
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Ingredients
12 asparagus spears
4 large (14- by 18-inch) sheets phyllo dough, thawed
12 thin slices prosciutto
12 thin slices Cabot Extra Sharp Cheddar
4 tablespoons Cabot Salted Butter, melted
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Directions
PREHEAT oven to 375°F. Have bowl of ice water on hand.
COOK asparagus for one minute in pot of boiling salted water. Transfer to ice water with slotted spoon. Once cool, transfer to paper towels to drain; pat dry.
LAY the first phyllo sheet on cutting board; brush entire surface with melted butter. Top with next phyllo sheet and brush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangles.
PLACE one piece of prosciutto and cheddar on each rectangle. Place asparagus spears on top with tips extending beyond edges. Roll phyllo up around asparagus and brush with additional butter.
PLACE rolls on baking sheet and bake for 10 to 12 minutes, or until golden. Serve warm.
Calories: 227
% Daily Value
Total Fat: 16g
25%
Saturated Fat: 9g
45%
Cholesterol: 55mg
18%
Sodium: 989mg
41%
Carbohydrates: 5g
2%
Dietary Fiber: <1g
0%
Protein: 15g
Calcium: 202mg
20%
5 out of 5 stars (based on 1 review)
Dylan
January 1, 2011
These are a favorite in my family. Whenever I make them people always love them and want the recipe. Then they start requesting them when I am invited to a get together.
