This is a fast appetizer with great flavor. You can prepare them ahead of time and bake just before serving. As an option you can add a slice of prosciutto when you roll the asparagus up in the dough.
36 California Asparagus spears4 sheets Phyllo dough, thawed4 ounces Parmesan cheese, grated1/4 cup Butter, meltedSalt and Pepper to sprinkle on top
Preheat oven to 425° FTrim ends of asparagus. Blanche asparagus in boiling salted water until lightlytender 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 sheetinto 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 tipsticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Rollup 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.Makes 36 single asparagus straws.
One serving equals four wrapped spears
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