Prep Time: 20 min
Cook Time: 20 min
6 (9 x 14-inch) sheets phyllo dough, thawed according to package directions
3 tablespoons Dijon mustard
6 (1-ounce) slices reduced-fat Swiss cheese, each cut in half
6 (1/2-ounce) slices deli-ham, each cut in half
1 pound asparagus, trimmed (about 24 spears)
Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
Place 1 phyllo sheet with the short end facing you on a work surface. Cover the remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. Brush the top of the phyllo sheet evenly with 1 tablespoon of the mustard. With a sharp knife, cut the layered sheets lengthwise in half, then crosswise to make 4 rectangles. Top each rectangle with one cheese slice half and one ham slice half. Place two asparagus spears near the bottom of each rectangle and roll it up snugly like a cigar. Lightly spray the rolls with nonstick spray and place, seam-side down, on the baking sheet. Repeat with the remaining phyllo, nonstick spray, mustard, cheese, ham, and asparagus to make a total of 12 rolls.
Bake until the rolls are lightly browned and crisp, 15 – 20 minutes. Let cool 5 minutes before serving.
Original recipe courtesy Paula Deen: Phyllo Wrapped Asparagus
Recipe Courtesy of Bobby and Jamie Deen