Phyllo Asparagus Spears

• 24 asparagus spears   #18100
• 6 sheets frozen phyllo, thawed   #36108
• 3 tbs of melted butter
• cooking spray   #13615
• 12 thin slices ham prosciutto - (about 6 ounces)   #29260
• 1 cup grated Parmesan cheese   #20690

• Preheat oven to 450 degrees.
• Spray baking sheet with cooking spray.
• Steam asparagus, about 4-5 minutes. Transfer to a colander to cool.
• Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with a damp clean towel).
• Brush lightly with butter.
• Cut into 4 rectangular pieces.
• Cut the asparagus spears down to 4 inch lengths. 
• Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge.
• Arrange an asparagus spear over the prosciutto, letting the tip lay beyond the top edge of the phyllo.
• Sprinkle with Parmesan (I like it more than most).
• Roll up and secure the edge of the phyllo with butter, if necessary.
• When rolling, leave the asparagus tip unwrapped about one inch.
• Wrap foil around the exposed asparagus tip so it doesn’t burn.
• Arrange on prepared baking sheet.
• Repeat with remaining ingredients.
• Bake until phyllo is golden brown, about 5-10 minutes.