Phyllo Wrapped Asparagus

Nancy Thomas

By
@Nanaluvsherbabies

This recipe is from Paula Deen's son's. They adapted one of hers to be lighter. I made it tonite & it's pretty good.I have never used phyllo before, so it looks a little rough.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

20 Min

Ingredients

6
(9x14 inch) sheets phyllo dough, thawed according to package directions
3 Tbsp
dijon mustard
6
(1 oz) slices reduced-fat swiss cheese, each cut in half
6
(1/2 oz) slices deli-ham, each cut in half
1 lb
asparagus, trimmed (about 24 spears)

Directions Step-By-Step

1
Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.
2
Place 1 phyllo sheet with the short end facing you . (cover remaining sheets of phyllo with plastic wrap to keep them from drying out). Lightly spray phyllo with non-stick spray: top with second phyllo sheet and lightly spray with non-stick spray.
3
Brush the top of the phyllo sheet evenly with 1 tablespoon of mustard. With sharp knife, cut layered sheets lengthwise in half then crosswise to make 4 rectangles.
4
Top each rectangle with once cheese slice and one ham slice. Place two asparagus spears near the bottom of the rectangle and roll it up snugly like a cigar.
5
Lightlyspray the rolls with non-stick spray and place, seam side down, on the baking sheet.
6
Repeat with the rest of the ingredients to make 12 rolls total.
7
Bake until rolls are lightly browned and crisp, 15-20 minutes. Let cool 5 minutes before serving.
8
Per serving: (2 rolls) 146 cal; 14 g Protein; 4 tot fat; 1 g Sat Fat; 1 g Mono Fat; 15 g Carb; 2 g Fiber; 2 g sugar; 300 mg Calcium; 3 mg Iron; 457 mg Sodium; 17 mg Cholesterol.

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