GloucesterTimes.com, Gloucester, MA

December 26, 2012

Asparagus Prosciutto Crisps


Gloucester Daily Times

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Surprise your guests with this elegant, easy and delicious Asparagus Prosciutto Crisps dish.

Culinary student, Aaron Perrott shares his recipe for these crispy treats that are the perfect appetizer for your next holiday gathering.

Filo dough can be tricky to handle but with helpful tips from Perrot in his video recipe (found on online on our Food Page), this process can be made much more simple.

For example, to prevent filo dough from drying out while you are preparing these crisps, Perrott suggests always covering the film dough with a moist paper.

This will lock in the moisture found in the filo dough and will allow you to roll the asparagus, prosciutto and Parmesan cheese together without any tears or breaks.

These crisps elegantly combine the sweet and soft asparagus with salty and crispy prosciutto; a delicious blend of flavors and textures.

To serve, Perrot suggests pairing these crisps with a side of cream cheese or try drizzling the finished dish with balsamic vinegar or your favorite olive oil. Make some asparagus prosciutto crisps for your next holiday party and treat your friends and family to a gourmet appetizer.

Ingredients

10 pieces asparagus

2 tablespoons olive oil

5-10 fresh sage leaves

30 sheets filo dough, thawed

4 tablespoons unsalted butter, melted

3/4 cup Parmesan cheese, freshly grated

10 slices prosciutto

Instructions

1. Preheat oven to 350 degrees.

2. Wash asparagus and cut ends off up to where they start to turn green.

3. Heat oil in a 10” saute pan over medium heat and add sage. Cook until it starts to lose its color, infusing the oil.

4. Add asparagus to pan and cook until tender, remove from pan and place on paper towel, set aside.

5. Lay out 1 sheet of filo dough and brush with melted butter and place another sheet on top of it. Repeat again forming 3 layers of dough.

6. Brush with butter again and sprinkle with about 3 tablespoons of Parmesan cheese.

7 Lay out 1 slice of prosciutto about 2 inches from bottom of dough and place 1 asparagus stem on the prosciutto.

8. Roll the filo dough up keeping it slightly tight.

9. Repeat steps 5 through 8 until all asparagus is used.

10. Slice into 3 pieces.

11. Place on a sheet pan with parchment paper and brush each crisp with a small amount of butter and sprinkle some more Parmesan cheese on each.

12. Bake until golden and cheese begins to brown, about 15 minutes.

Recipe courtesy of Aaron Perrott, 2012