Ingredients:
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Directions:
Place the asparagus in a steamer basket over 1 inch of boiling water. Cover tightly and steam until just al dente and bright green, about 2 minutes. Transfer to a colander to cool.
Preheat the over to 450 degrees with the rack in the center. Line a baking sheet with parchment paper and set aside. Place 1 sheet of phyllo on a dry surface. Keep the remaining sheets covered with a clean, slightly damp towel. Brush lightly with melted butter and cut into 4 rectangular pieces, each 5x7 inches.
Place 1 piece of prosciutto on the phyllo, lining it up along 1 short edge of the rectangle. Arrange an asparagus spear on top of the prosciutto along the same short edge of the rectangle, letting the tip lay exposed beyond the top of the dough by 3/4-inch or so. Sprinkle with 1/2 teaspoon of the Parmesan. Roll up and secure the edge of the dough with additional butter, if necessary. Repeat with the remaining ingredients, transferring the straws onto the prepared baking sheet. The straws can be made 1 to 2 hours ahead up to this point, covered with plastic wrap and refrigerated.
Before baking, sprinkle the tops of the straws with the remaining cheese. Cover the asparagus tips with foil to protect them from the heat. Bake until golden brown, 5 to 8 minutes. Serve warm, either whole or sliced into bite-sized pieces. |
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