Asparagus Wrapped In Phyllo And Prosciutto

  1. Place the asparagus spears in shallow boiling salted water and cook them for only two minutes. You just want to bring out the spring green color here and not cook them all the way through. Immediately drain them, place in an ice bath to shock them and set the color. Lay them flat on a paper towel so that they dry completely.
  2. Melt butter over very low heat. Remove from heat and add garlic, zest and fresh ground pepper to taste. Keep the butter mixture warm and in a liquid state.
  3. Cut the pieces of prosciutto in half lengthwise to get 12 more or less equally size strips. Sprinkle each strip of prosciutto with a teaspoon or so of Comte. Wrap one piece of prosciutto - cheese side in - around one spear of asparagus. Set spears aside.
  4. Lay one piece of phyllo on the counter. Using a pastry brush spread some butter mixture all over it, making sure that some of the garlic and the lemon zest are also dispersed. Lay a second piece of phyllo on top of the first piece. Smooth the surface so that the two pieces adhere to each other. Cut the phyllo into 3-inch strips. Wrap one strip of phyllo around one prosciutto wrapped spear and set on an ungreased cookie sheet. Repeat this process until all of the spears are wrapped.
  5. At this juncture you can throw these in the fridge until you are ready to cook them off.
  6. To cook them, preheat the oven to 350 degrees (a convection oven will do just fine here to speed up the process) and place the tray of phyllo-prosciutto wrapped spears in the oven. It should take between 12 and 20 minutes for the phyllo to turn golden brown.
  7. Serve immediately, without utensils.

salt, unsalted butter, lemon zest, garlic, freshly ground pepper, comtue cheese

Taken from food52.com/recipes/3998-asparagus-wrapped-in-phyllo-and-prosciutto (may not work)

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