Preheat oven 375۫ Prepare bowl of ice water. In pot of boiling, salted water, cook aspargus for one minute. Transfer to ice water with slotted spoon. Once cook, transfer to paper towels to drain. Pat dry.
Lay first phyllo sheet on cutting board; brush entire surface with melted butter. Top with next phyllo sheet and bush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangels.
Place one piece of prosciutto and cheddar on each rectangle. Place aspargus spears on top with tips extending beyond edges. Roll phyllo up around aspargus and brush with additional butter.
Place rolls on baking sheet and bake for 10-12 minutes or until golden.
Originally Submitted
11/9/2008
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