Prosciutto-Wrapped Asparagus Straws

1. 1

   Preheat the oven to 350.

2. 2

   Cut the asparagus spears into 6-inch lengths; reserve the rest of the asparagus for another use.

3. 3

   In a medium saucepan of boiling salted water, cook the asparagus for 1 minute; drain well.

4. 4

   Transfer the asparagus to a rimmed baking sheet; pat thoroughly dry and let cool completely.

5. 5

   Wrap each asparagus in prosciutto.

6. 6

   On a work surface, cut the phyllo into 8-by-6-inch rectangles.

7. 7

   For each straw, lightly brush a phyllo rectangle with butter; set a prosciutto-wrapped asparagus at one end and roll it up in the phyllo.

8. 8

   Set the straw on the baking sheet, seam side down.

9. 9

   Repeat to form the remaining straws, arranging them at least 1 inch apart on the baking sheet.

10. 10

    Brush the straws with the remaining butter and sprinkle with the Parmigiano-Reggiano.

11. 11

    Bake the straws for 25 minutes, or until golden.

12. 12

    Let cool slightly before serving.

* Per serving · 4 servings · Values may vary.

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