24piecesHam or ProsciuttoI like to use lunch meat slices
1CupParmesan Cheeseshaved, grated, or crumbled
Cracked Pepperto taste
Preheat the oven to 350 degrees F.
Lightly grease two sheet pans
Blanch the Asparagus
Break the bottoms of the asparagus off at the natural breaking point. (If you've never done this, every stalk of asparagus will break naturally if you bend it near the bottom)
Prepare a large bowl of ice water, set aside.
Boil asparagus for 2-3 minutes, then remove from hot water immediately and place in the bowl of ice water.
Dry asparagus completely and set aside.
Prepare the Wraps
In a microwave-safe bowl, melt the butter completely.
Lay out two single sheets of phyllo dough, and brush with butter. Sprinkle with cheese & pepper, lay desired amount of ham or prosciutto down, place one piece of asparagus at the top and tightly roll the asparagus in the phyllo sheet.
Measure out a length of twine to tie around the wrap in a double knot. When you have the right length figured out, cut as many pieces as you will need, approximately 24.
Repeat this process until you've finished all the pieces of asparagus. Line each pan with the asparagus evenly distributed about an inch apart.
Brush the tops of the wraps with the remaining butter, and bake for 20 minutes on the middle rack, until golden brown. Serve hot.
TIP: Cover your phyllo dough with a damp dishtowel while you are working with each individual wrap. It will dry out quickly and become unusable!