Ingredients

• 24 asparagus spears, wood ends trimmed
• 6 sheets frozen phyllo, thawed
• 3-4 tablespoons melted butter (and/or Pam cooking spray)
• 12 thin slices prosciutto (about 6 ounces), cut in half crosswise
• 1 cup grated Parmesan cheese (or more)
• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Directions

1. Steam asparagus in a steamer basket set over 1-inch of boiling water just until bright green, about 2 minutes. Transfer to a colander to cool. Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with a damp clean towel). Brush lightly with butter. Cut into 4 rectangular pieces. Cut the asparagus spears down to 4 inch lengths.

2. Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge. Arrange an asparagus spear over the prosciutto, letting the tip lay beyond the top edge of the phyllo. Sprinkle with Parmesan (I like it more than most). Roll up and secure the edge of the phyllo with butter, if necessary. When rolling, leave the asparagus tip unwrapped about one inch. Wrap foil around the exposed asparagus tip so it doesn’t burn. Arrange on prepared baking sheet. Repeat with remaining ingredients.

3. Bake until phyllo is golden brown, about 5 minutes.

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