Directions:
- Preheat oven to 450°.
- Wrap 1 prosciutto strip around each asparagus spear, barber polestyle. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Cut crosswise into thirds to form 3 (4 1/2 x 9inch) rectangles. Arrange 1 asparagus spear across 1 short end of each rectangle; roll up jelly-roll fashion. Arrange rolls on a baking sheet; coat rolls with cooking spray. Repeat procedure with remaining phyllo, asparagus, and cooking spray. Bake at 450° for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.85 Kcal (1096 kJ) | ||
| Calories from fat | 61.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Cholesterol | 59.54mg | 20% | |
| Sodium | 2301.7mg | 96% | |
| Potassium | 1403.36mg | 30% | |
| Total Carbs | 19.2g | 6% | |
| Sugars | 9.6g | 38% | |
| Dietary Fiber | 9.6g | 38% | |
| Protein | 33.41g | 67% | |
| Vitamin C | 28.8mg | 48% | |
| Iron | 9.6mg | 53% | |
| Calcium | 123.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 46.34 Kcal (194 kJ) | ||
| Calories from fat | 10.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 10% | |
|---|---|---|---|
| Cholesterol | 10.54mg | 20% | |
| Sodium | 407.34mg | 96% | |
| Potassium | 248.36mg | 30% | |
| Total Carbs | 3.4g | 6% | |
| Sugars | 1.7g | 38% | |
| Dietary Fiber | 1.7g | 38% | |
| Protein | 5.91g | 67% | |
| Vitamin C | 5.1mg | 48% | |
| Iron | 1.7mg | 53% | |
| Calcium | 21.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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