A few reminders--the prosciutto must be paper thin (have your Italian deli slice the (Parma brand) prosciutto rather than buying pre-sliced) and do not over cook the asparagus! The only issue with these appetizers are that they must be eaten immediately. If they sit out for more than 10 minutes they get mushy and soggy. Martha Stewart has the best twist for them. Blanch asparagus first and then roll asparagus, prosciutto, and parm in filo dough then bake them. The filo dough gets crunchy, they last longer and they melt in your mouth.
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A few reminders--the prosciutto must be paper thin (have your Italian deli slice the (Parma...