Crispy California Asparagus Straws

http://www.calasparagus.com/consumer/recipes/pdf/Crispy_Asparagus_Straws.pdf
photo from http://www.calaspphoto.com/
This is a fast appetizer with great flavor. You can prepare them ahead of time
and bake off just before serving. As an option you can add a slice of prosciutto
when you roll the asparagus up in the dough.
36 California asparagus spears
4 sheets of phyllo dough, thawed
4 oz. Parmesan cheese, grated
¼ cup butter, melted
salt and pepper to sprinkle on top
Preheat oven to 425° F
Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly
tender to the bite, about 3 minutes.
Place one sheet of phyllo on a cutting board. Set aside the remaining sheets,
cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet
into nine rectangles, two cuts down from the top, two cuts across. Place an
asparagus spear at the bottom of the short side of the rectangle with the tip
sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll
up spear and seal with butter. Finish with remaining spears.
Place on cookie sheet lined with parchment paper. Sprinkle with remaining
cheese, salt and pepper. Cover the exposed asparagus tips with foil. Bake until
golden brown and crispy 10 to 12 minutes. Serve warm.
Makes 36 single asparagus straws.
Nutrient analysis per serving (4 wrapped spears):
Calories 181, calories from fat 27, fat 2.9 gms, sat fat 1 gm, chol 2.7 mg, sodium 338
mg, carbohydrate 29.6 gms, dietary fiber 2gms,
protein 9 gms.