It was weird not being at the ocean for the long 4-day weekend. Except for the 4 years we lived on the East Coast, I have spent every Thanksgiving since 1970 at Long Beach. So it felt odd, but change is just that. Change. Neither good nor bad, just different.
We also celebrated my mother-in-law’s 70th birthday last Thursday (her actual birthday is today. Happy Birthday Mom!). All the kids went in on a Kindle with accessories and a gift card to Amazon. She is looking forward to using it on our upcoming trip this summer to Italy. I have one and I find it to be a great travel device.
These asparagus were a surprise hit at Thanksgiving, and they will be making a repeat performance at Christmas. They were a last minute addition, since I received the December’s edition of Cooking Light just days before the big event. They were almost gobbled up before I remembered to take a picture. Very easy, delicious, and low points!
Phyllo-wrapped Asparagus with Prosciutto
- 3 ounces proscuitto, cut into 30 long, thin strips
- 30 asparagus spears, trimmed
- 10 sheets frozen phyllo dough, thawed
Preheat oven to 450 degrees F.
Wrap one 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 olive oil cooking spray (I used a Misto). Cut crosswise into thirds to for 3 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 degrees F for 10-12 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.
Using the Weight Watcher’s Calculator with the calorie breakdown provided by Cooking Light, each serving (3 pieces) has 1 PointsPlus.