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Lighter Phyllo Wrapped Asparagus

By Deen Brothers


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 6 (9 x 14-inch) sheets thawed according to package directions phyllo dough
  • 3 tablespoons dijon mustard
  • 6 (1 oz) slices each cut in half reduced-fat Swiss cheese
  • 6 (1/2 ounce) slices deli ham
  • 1 lb (about 24 spears) trimmed asparagus


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 to€“ 20 minutes. Let cool 5 minutes before serving.

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