Iberico Parmesan Asparagus Fingers

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November 9, 2016

Recipe by Garlic and Zest 


6 thick asparagus spears, trimmed and stems peeled

freshly ground black pepper to taste

6 thin slices Iberico ham

6 sheets Phyllo dough

3 tablespoons unsalted butter, melted

1/2 cup Parmigiano Reggiano, freshly grated


1For directions visit Garlic and Zest


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