12 asparagus spears
4 large sheets phyllo dough, thawed
12 slices prosciutto, thinly sliced
12 pieces sharp cheddar cheese, thinly sliced
4 tbsp. salted butter, melted
Preheat oven to 375 degrees. Have bowl of ice water on hand. In a pot of boiling, salted water, cook asparagus for one minute. Transfer to ice water with slotted spoon. Once cool, 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 brush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangles. Place one piece of prosciutto and cheddar on each rectangle. Place asparagus spears on top with tips extending beyond edges. Roll phyllo around asparagus spears and brush with additional butter. Place rolls on baking sheet and bake for 10-12 minutes, or until golden. Serve warm.
