Defrost Phyllo Pastry in the refrigerator over night. Remove woody ends from 24 Asparagus Spears and steam them for about 2 minutes so they are bright green. Meanwhile cut 6 thin Slices of Proscuitto into 4 strips each giving you 24 strips. Lay asparagus flat to cool or rinse in cold water. Pat dry on a clean kitchen towel. You'll use about 1/4 - 1/3 Cup Parmesan Cheese in all. Preheat oven to 450. Melt 3 Tbl UnSalted Butter. Count out 6 sheets of phyllo and cover with a damp towel to keep them from drying out. Using 1 piece of phyllo at a time, brush with melted butter. Cut into 4 squares. Place a strip of Proscuitto, an Asparagus Spear and a 1/2 tsp Grated Parmesan Cheese on one side of the phyllo and roll up. It's ok if the the asparagus is longer than the phyllo, leave the tip exposed. Use butter to secure the pastry. Place on a sheet pan and sprinkle with Grated Parmesam Cheese. Once pan is filled, bake for 5-8 minutes until golden brown. For serving, may I suggest building a tower on a flat platter of some sort. Do this by lying 2 parallel about 4" part and stacking 2 more parallel to each other but perpendicular to the first also 4" apart. Continue with the pattern to build a hollow tower. This keeps them easy to pick up and avoids soggy phyllo. I love to serve these with a mustard dip or you can even add a drizzle of mustard before rolling them. Enjoy these hardy appetizers with a glass of bubbly this holiday season!
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