- 24 asparagus spears, woody ends trimmed
- 6 sheets phyllo pastry
- ¼ cup butter, melted
- 12 slices prosciutto, cut in half crosswise
- 4 ounces asiago cheese (or parmesan cheese)
- Blanch the asparagus in a pot of boiling water for 1 to 2 minutes until just al dente and bright green. Drain in a colander and run cold water over the asparagus.
- Line a baking sheet with parchment paper and set aside.
- Place 1 sheet of phyllo on a dry surface. Keep the remaining sheets covered with a clean, slightly damp towel. Brush lightly with melted butter and cut into 4 rectangular pieces, each 5 x 7 inches.
- Place 1 piece of prosciutto on the phyllo, lining it up along 1 short edge of the rectangle. Arrange an asparagus spear on top of the prosciutto along the same short edge of the rectangle, letting the tip lay exposed beyond the top edge of the dough by ¾ inch or so. Sprinkle with ½ teaspoon of asiago. Roll up and secure the edge of the dough with additional butter, if necessary. Repeat with the remaining ingredients, transferring the straws onto the prepared baking sheet. The straws may be made 1 to 2 hours ahead up to this point, covered with plastic wrap, and refrigerated.
To bake preheat the oven to 450°F. Sprinkle the top of the straws with the remaining cheese. Cover the asparagus tips with foil to protect them from the heat. Bake until golden brown, 5 to 8 minutes. Serve warm, either whole or sliced into bite-size pieces.