Crispy Phyllo Bites with Asparagus and Prosciutto - Judy Shertzer, The Good Gourmet Cooking School Manager

Phyllo dough is a forgiving product and useful for many things in the kitchen.  For our "Cooking for the Cure" dinner party to benefit the Komen Breast Cancer Foundation, Judy Schertzer used phyllo dough to prepare these wonderful appetizers.  They are as easy to make as they are delicious to eat.

Ingredients:

1/2 lb. fresh asparagus
1/4 lb. thinly sliced prosciutto 
12 sheets phyllo dough
4 tbsp. unsalted butter, melted
1/2 cup freshly grated parmesan cheese
Pepper and ground nutmeg to taste

Preheat oven to 400 degrees.  In a sauce pan of boiling water, blanch the aspragus until crisp-tender (about 2 minutes.)  Remove from boiling water and put directly tino ice water to stop cooking.  Drain and pat dry.

Season asparagus with pepper.  Roll each into a thin slice of prosciutto and set aside.

Lay 1 sheet of phyllo dough on a work surface with the short end in front of you.  Brush it with butter and sprinkle with 1 tbsp of parmesan cheese and a pinch of nutmeg.  

Set a prosciutto wrapped asparagus on the end of the dough and roll it up.  Brush exterior with butter and dust it with a little more parmesan cheese.  Repeat with remaining ingredients and arrange the rolls about 2" apart on a sheet pan.

Bake rolls for 10 to 12 minutes until golden brown and crisp.  Cool rolls slightly and then cut them on the bias into bite sized pieces.  Serve either warm or at room temperature.  Makes about 48 pieces.

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