Filo-wrapped Asparagus & Prosciutto Rolls

Added on Fri Feb 29 2008

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The Basics

• Dish: Hors d'Oeuvres
• cuisine: English
• Serves: 6-8
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 10 mins

Ingredients

• 2 Garlic Cloves
• 55g Butter
• 8 Asparagus Spears
• 55g Parmesan Cheese grated
• 8 sheets Filo Pastry
• 8 thin slices Parma Ham
•  Black Pepper

Method

I can guarantee you that people will LOVE this recipe and these things will fly off the plates, so I'd advise making more than one portion as serving 6-8 with this is probably a bit of a stretch!

1. Pre-heat the oven to 200 degreese C. Crush and finely chop the garlic and put it with the butter in a small pan over a low heat. Heat it until the butter has melted - be careful! Butter burns very easily, as does garlic.

2. Remove from the heat and allow to stand for 10mins. Sieve the butter/garlic mixture into a bowl.

3. Peel and trim the bases of the asparagus stalks.

4. Brush a sheet of filo with the flavoured butter, double it over and sprinkle it with parmesan and freshly ground black pepper. Lay a slice of Parma Ham on top, then place an aspargus spear across and roll the filo pastry around it. Brush the roll with more butter, cut off the ratty ends to tidy it up, then cut the filo-wrapped asparagus diagonally into 5cm lengths and place on a sheet of greaseproof paper on a baking tray. Repeat with the rest of the asparagus, filo and parma ham.

5. Bake for 10mins or until golden brown.

6. Remove to a serving dish and watch them disappear.

NB. To prevent your filo from drying out, cover the unused filo with a damp cloth and work quickly.