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Asparagus in Phyllo with Cured Ham

17/11/2023

Phyllo-wrapped asparagus with prosciutto is an excellent idea for a sophisticated and tasty spring appetizer. Here’s how to prepare them.

Ingredients

  • 1 bunch of fresh asparagus (about 16-20 asparagus)
  • 200 g of rectangular rolled-out puff pastry
  • 100 g of thinly sliced cured ham
  • 1 egg
  • Salt
  • Pepper
  • Extra virgin olive oil (optional)

Preparation

  1. Start by cleaning the asparagus, removing the woody end of the stem and rinsing them under cold water.
  2. Boil the asparagus in salted water for about 3-5 minutes, depending on thickness. The goal is to soften them while keeping them crunchy.
  3. Plunge the asparagus into ice water immediately afterward to stop the cooking process and maintain their bright color.
  4. In the meantime, roll out the puff pastry and cut it into long, narrow strips, enough to wrap the asparagus.
  5. Wrap each asparagus with a slice of cured ham, making sure to cover most of the asparagus.
  6. Then wrap each prosciutto-covered asparagus with a strip of puff pastry. For a harmonious effect, let the asparagus peek out of the pastry only at the top and bottom.
  7. Beat the egg in a bowl and lightly brush the surface of the pastry with the beaten egg to give it a golden and shiny finish.
  8. If you wish, you can season the asparagus with a pinch of salt and pepper before wrapping it in pastry.
  9. Arrange the pastry-wrapped asparagus on a baking sheet lined with parchment paper.
  10. Bake in a preheated oven at 200°C (392°F) for about 15-20 minutes or until the pastry turns golden and crisp.
  11. (Optional) At the end of cooking, you can lightly drizzle the phyllo asparagus with a stream of extra virgin olive oil for a richer flavor.

Your phyllo-wrapped asparagus with cured ham is ready to be served!

Fun Fact

This dish combines the fresh, springtime feel of asparagus with the savory and intense taste of cured ham, creating a perfect marriage of flavors. In Italy, asparagus is highly valued and is included in different traditional regional dishes, especially in Northern Italy, where the asparagus from Bassano del Grappa is particularly renowned.

Asparagus in Phyllo with Cured Ham