Crispy Asparagus Straws
*These straws can be made up to 2 hours ahead and refrigerated.
Makes 2 dozen
Use thick, not pencil asparagus.
24 asparagus spears, woody ends trimmed
6 sheets of phyllo dough, thawed if frozen
3 tablespoons unsalted butter, melted
12 thin slices prosciutto (about 6 ounces), cut in half crosswise
4 ounces grated Parmesan cheese
Place the asparagus in a steamer over 1 inch of boiling water. Cover tightly and steam until crisp and bright green, about 2 minutes. Transfer to a colander to cool.
Preheat oven to 450° with the rack in the middle. 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 in 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 ¼ inch or so. Sprinkle with ½ teaspoon Parmesan. Roll up and secure the edge of the dough with additional butter, if necessary. Repeat with 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.
Before baking, sprinkle 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-sized pieces.
-Martha Stewart’s Hors d’oeuvres Handbook, 1999