• 3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
• 30 asparagus spears
• 10 (14×9 inch) sheets frozen phyllo dough, thawed
• Cooking spray

Preheat oven to 450 degrees

Wrap 1 prosciutto strip around each asparagus spear, barber pole-style. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); coat phyllo with cook spray. Cut crosswise into thirds to form 3 (4 1/2 x 9 inch) rectangles. Arrange 1 asparagus spear across 1 short end of each rectangle; roll up jelly roll style. Arrange rolls on baking sheet; coat rolls with cooking spray. Repeat procedure with remaining phyllo, asparagus, and cooking spray. Bake at 450 degrees for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.

You can also chop the prosciutto and sprinkle it on the phyllo before rolling.

Make-ahead tip: Arrange assembled rolls on a baking sheet, coat with cooking spray, and cover; store in fridge for up to four hours. Bake an hour or two before the party.

4 Servings (3 pieces): 59 Calories, 9 g Carbs, 1 g Fat, 4 g Protein