Ingredients
24 sheets phyllo dough (14x9 inches)1/4 cup butter, melted8 thin slices prosciutto, cut into 1-inch strips24 fresh asparagus spears, trimmed24 fresh green beans, trimmedARTICHOKE SAUCE:1/4 cup sour cream1/2 teaspoon lemon juice1 jar (6 ounces) marinated artichoke hearts, drained2 ounces cream cheese, softened1/4 cup chopped roasted sweet red peppers, drained3 tablespoons grated Parmesan cheese2 green onions, chopped1 garlic clove, peeled1/4 teaspoon white pepper1/4 teaspoon cayenne pepper
Preparation
Preheat oven to 400°. Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise.
Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables.
Place roll-ups on prepared baking sheets. Bake until golden brown, 6-8 minutes. Meanwhile, in a blender, combine sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.
