Appetizer & First Course
Asparagus-Prosciutto Phyllo Rolls
6 sheets phyllo dough
¼ cup melted butter
¼ cup grated parmesan cheese
3 thin slices prosciutto
16 medium asparagus spears, cut about 5 ½” long
Preheat oven to 375°.
Cut the phyllo into 4 ½” squares. Brush one square lightly with butter, then place another square on top of it and again brush with butter. Sprinkle with a little of the parmesan cheese and lay a 1 ½” by 3” piece of prosciutto on the phyllo. Then put a piece of asparagus on the phyllo with the cut end even with on end of the phyllo. Roll the phyllo and prosciutto around the asparagus. Lightly brush with butter and sprinkle with more parmesan cheese. Place on a baking sheet. Continue process with remaining ingredients. Phyllo rolls can be refrigerated at this point for up to a day.
Place tray of phyllo rolls in the center rack of oven; bake until the phyllo is browned, about 5-7 minutes. Serve warm.