We did have one issue with our phyllo dough, though, which we'd love your comments on. Even though we studied this post on how to work with it, we're not experts. By the time our spears were fully cooked, the phyllo was perfectly fine- flaky and toasty- but it didn't get brown all over.
We brushed the sheets with olive oil, and we used only 1/4-sheet on each spear, so the wrap wasn't too thick. FYI, it was organic phyllo from Whole Foods. Maybe that cooks differently? We expected more browning. They tasted great, but we welcome any suggestions.
Our amounts below are vague. That's because you can really make as many or as few as you like. There's no way you'll use an entire package of phyllo (you'd have to be wrapping a field of asparagus for that), and you can stretch the proscuitto if necessary. Use a whole piece or a half on each spear.
Asparagus Spears Wrapped in Prosciutto and Phyllo
phyllo dough, defrosted in the refrigerator
1 bunch asparagus, trimmed
1/4 to 1/2 pound thinly sliced prosciutto
Preheat oven to 350 degrees.
Before you begin, it helps to read this post about how to work with phyllo. Unroll your dough and pull out two sheets at a time, covering the rest with a damp towel. Cut the phyllo sheets into four pieces. You'll use 1/4 sheet on each asparagus spear.
Wrap a piece of prosciutto tightly around the asparagus, leaving the tip free, and set aside. Pour a tablespoon or so of olive oil into a ramekin. Dip a pastry brush into the olive oil and gently brush both sides of the phyllo square. Lay the asparagus (with prosciutto) on the phyllo and roll it up.
Bake the spears on a lightly greased baking pan for 10 minutes, then turn and bake another 10 minutes, until the phyllo is crispy and golden brown. Serve immediately.
(Image: Elizabeth Passarella)