Evergreen Surprise
- 12 asparagus spears
- 4 large (14x18 inch) sheets of phlyllo dough, thawed
- 12 thin slices of prosciutto
- 12 thin slices of Cabot Tomato Basil Cheddar
- 4 tablespoons salted butter
- Prehead oven to 375. Have bowl of ice water on hand.
- In pot of boiling water, salted water, cook asparagus for 1 minute. Transfer to ice water with slotted spoon. Once cooled, tranfer to paper towels to dry; pat dry.
- Lay first phyllo sheet on cutting board; brush entgire surface with melted butter. Top with next phyllo sheet and brush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangles.
- Place one piece of porsciutto and cheddar on each rectangle. Place asparagus spears on top with tips extending beyond edges. Roll phyllo up around asparagus and brush with additional butter.
- Place rolls on baking sheet and bake 10-12 minutes, or until golden. Serve warm.
phlyllo dough, thin, thin, butter
Taken from www.epicurious.com/recipes/member/views/evergreen-surprise-50159790 (may not work)