Crispy Asparagus Straws with Prosciutto

This recipe is so fast and easy but your dinner guests will never know. This is a great appetizer for parties but is so delicious you'll want to make it for your own family. The prosciutto is optional but adds a wonderful savory and salty flavor.

Based on a recipe from the California Asparagus Commission.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 36 asparagus spears
• 4 sheets of phyllo dough, thawed
• 4 oz. Parmesan cheese, grated
• 1/4 cup butter, melted
• salt and pepper to sprinkle on top
• 36 thin slices of Prosciutto (optional)

Preparation:

Preheat oven to 425° F

Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly tender to the bite, about 3 minutes.

Place one sheet of phyllo on a cutting board. Set aside the remaining sheets, cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into nine rectangles, two cuts down from the top, two cuts across.

Place an asparagus spear at the bottom of the short side of the rectangle with the tip sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll up spear and seal with butter. Finish with remaining spears.

Place on cookie sheet lined with parchment paper. Sprinkle with remaining cheese, salt and pepper. Cover the exposed asparagus tips with foil. Bake until golden brown and crispy 10 to 12 minutes. Serve warm.

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