Ingredients for 10 servings
3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
10 (14 x 9-inch) sheets frozen phyllo dough, thawed
30 asparagus spears, trimmed
Preheat oven to 450°.
Wrap 1 prosciutto strip around each asparagus spear, barber polestyle. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Cut crosswise into thirds to form 3 (4 ½ x 9inch) rectangles. Arrange 1 asparagus spear across 1 short end of each rectangle; roll up jelly-roll fashion. Arrange rolls on a baking sheet; coat rolls with cooking spray. Repeat procedure with remaining phyllo, asparagus, and cooking spray. Bake at 450° for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.