La Cucina di Kat: Asparagus, Proscuitto and Boursin Cheese wrapped in Phyllo

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Okay, so I'm having a small dinner party and am looking for a different way to make asparagus as a side dish. I find a recipe by Paula Deen listing Phyllo wrapped asparagus! Sounds good and some people loved them, but many of the comments left said they were way too bland. Somebody mentioned possibly wrapping the asparagus with proscuitto and another mentioned a cream cheese dip. So, I've put the suggestions all together and I have to say...this is one fine recipe! I also used garlic butter to brush the phyllo which I think gave it some extra taste and I used Boursin Cream cheese because it had the extra spices and herbs.

I haven't used Phyllo dough for a lot of years because it was a real pain the last time I tried it. Well, it's either gotten better or I've gotten more patient...Phyllo is Phun!!! There are a ton of sheets in the package, so I really can't tell you how much you need. If you buy the Athena brand, just defrost 1 of the 2 packages. I had way more than enough and it made about 18 of these, with left over sheets. I found that 1 of these lovely little puffed packets containing 2 asparagus spears, was sufficient as a side dish...however, the rest that were sitting on a plate were all gobbled up as they were so tasty.

They can be made a few hours in advance and just popped into the oven at the last minute, or they can be cooked in advance and served at room temp. Many people had mentioned that they served these at showers, parties and other get-togethers. I loved them, and so did my guests!



Phyllo dough thoroughly defrosted
2 Asparagus Spears per sheet (36 spears for 18)
3/4 cup of butter (for 18)
3 cloves of garlic
1 block of Boursin Herb and Garlic cream cheese
9 slices of Proscuitto
Parmesan cheese for sprinkling

Thoroughly wash your asparagus and cut off the hard woody ends. Pat it dry with paper towels. Mine turned out to be about 4 inches long when trimmed. Cut any excess fat off the Proscuitto. Spread a thin layer of the Boursin cream cheese on the Proscuitto.

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Cut the cream cheese spread proscuitto in half lengthwise and wrap it tightly around 2 spears of Asparagus. When they're all wrapped, put them aside and open your phyllo dough.

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Add the butter to a small saucepan over low heat. Smash the garlic cloves and add these to the butter, gently simmering to immerse the flavors. Keep an eye on it and don't burn the butter!

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1. Lay out the unwrapped Phyllo and carefully separate a sheet and transfer it to a flat work space. Cover the rest of the dough with a couple water immersed and wrung-out paper towels (not too wet as it makes holes in the phyllo) and cover with a towel. You have to work quickly here as this dough dry's quickly. (Don't do what I did and get confused and try to wrap up a wet paper towel...they are about the same consistency! lol lol lol ) 2. Take your melted butter and brush the entire sheet, starting with the edges (these area's tend to dry out first). 3. Fold the sheet in half lenghwise and butter that side also.

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Starting at the end of the sheet, roll the asparagus/proscuitto jelly-roll fashion until you've come to the end. Brush the outside with more butter.

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When you're ready to bake them. Preheat your oven to 375F. Place on a greased baking pan and sprinkle with Parmesan Cheese. Bake for 18-25 minutes until puffed and golden. Serve as a side dish or an appetizer. 

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