Asparagus and Prosciutto in Phyllo

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Level: Easy

Total: 55 min
Active: 25 min

Yield: 4 to 8 servings (6 rolls; 6 to 8 slices per roll once sliced)

This phyllo roll is a great way to marry prosciutto and a green vegetable into a satisfying cocktail party snack that goes with any drink and any setting. I'd love to take credit, but I learned about this at Restaurant Daniel many moons ago. You can sub thinly sliced provolone for the prosciutto to avoid using meat, but be advised that sometimes cheese tends to “weep” from the rolls as they bake. Make the rolls in advance and store, unbaked, in the freezer. Defrost slightly and bake the rolls as you need them. They're a great freezer item to have up your sleeve.

Level: Easy

Total: 55 min
Active: 25 min

Yield: 4 to 8 servings (6 rolls; 6 to 8 slices per roll once sliced)

Ingredients

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Kosher salt

18 medium stalks asparagus, peeled, ends trimmed

24 to 28 sheets phyllo dough (from a 16-ounce box), defrosted

1/2 stick (4 tablespoons) unsalted butter, melted

1 cup finely grated Parmesan

12 thin slices prosciutto

Directions

Prepare an ice bath with a medium bowl half filled with water and ice cubes.
In a large pot, bring 4 quarts water to a rolling boil. Add salt until it tastes like mild seawater. Layer a baking sheet with a clean kitchen towel. Drop the asparagus into the boiling water and cook until slightly tender when pierced with the tip of a knife, 2 to 3 minutes. Use a large slotted spoon to remove the asparagus from the water, transferring them immediately to the ice bath so that they cool down and don’t continue cooking. Let chill 5 minutes, then drain the asparagus and spread them on the baking sheet with the towel.
Preheat the oven to 375 degrees F.
Unroll all the phyllo and leave it stacked one sheet on top of the other. Cover with a lightly dampened kitchen towel so it doesn’t dry out as you make the rolls. Place one sheet of phyllo on a flat surface with the short end closest to you. Brush the dough with a light layer of the melted butter. Sprinkle with a little of the Parmesan. Place another sheet of phyllo directly on top. Brush with additional butter and sprinkle with Parmesan. (There will be two layers total.)
Arrange 2 slices prosciutto in a single layer closest to you on the phyllo. Place 2 to 3 stalks of asparagus in bunches along the short side of the phyllo on top of the prosciutto and tightly roll the asparagus up in the prosciutto and phyllo to form a log. Trim the ends of the phyllo to fit the asparagus perfectly.
As you make the asparagus rolls, arrange them on a baking sheet with distance between each so that they brown when baking.
Place the baking sheet in the center of the oven and bake until golden brown on the outside, 20 to 25 minutes. Sprinkle with salt. Cut them into 1 1/2-inch wheels if desired and serve.