Well hellloooo there!
Spent the majority of my time with my folks. Patrick is in St. Louis visiting family.
The past few days have been a chance for me to reflect on the year and also to just sit back and relax.
I have had the past week off on vacation. My office has had a mandatory shutdown on holiday weeks this year. Which is good and bad I suppose.
It has been nice to be able to sleep in and catch up on some reading.
Santa brought my all I could have wanted and I hope he did for you as well.
If your family is anything like mine, you eat a lot during the holidays. I mean A LOT.
This recipe is based off of a Cooking Light recipe that is super easy and is also easy on the waistline. You could add cheese to this if you would like. I would suggest a provolone.
- 3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
- 30 asparagus spears, trimmed
- 10 (14 x 9-inch) sheets frozen phyllo dough, thawed
- Cooking spray
- 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 (4½ 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 for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.
- Make-ahead tip: Arrange assembled rolls on a baking sheet, coat with cooking spray, and cover; store in the fridge for up to four hours. Bake an hour or two before the party.