Martha Stewart’s
Hors D’Oeuvres
Handbook
makes 24
Choose thicker green, purple, or white asparagus with tightly packed tips for these crunchy hors d’ oeuvres; pencil-thin asparagus will overcook in the oven. You may prepare the asparagus in advance, then set it aside on a baking sheet and refrigerate until ready to bake
Ingredients
- 24 asparagus spears, woody ends trimmed
- 6 sheets of phyllo dough, thawed if frozen
- 3 tablespoons unsalted butter, melted
- 12 thin slices prosciutto (about 6 ounces total), cut in half crosswise
- 4 ounces Parmesan cheese, grated on the medium boles of a box grater
Directions
Place the asparagus in a steamer basket over 1 inch of boiling water. Cover tightly and steam until just al dente and bright green, about 2 minutes. Transfer to a colander to cool.
Preheat the oven to 450°F. with the rack in the center. Line a baking sheet with parchment paper and set aside. Place 1 sheet of phyllo on a dry surface. Keep the remaining sheets covered with a clean, slightly damp towel. Brush lightly with melted butter and cut into 4 rectangular pieces, each 5 X 7 inches.
Place 1 piece of prosciutto on the phyllo, lining it up along 1 short edge of the rectangle. Arrange an asparagus spear on top of the prosciutto along the same short edge of the rectangle, letting the tip lay exposed beyond the top edge of the dough by 3/4 inch or so. Sprinkle with 1/2 teaspoon Parmesan. Roll up and secure the edge of the dough with additional butter, if necessary. Repeat with the remaining ingredients, transferring the straws onto the prepared baking sheet. The straws may he made 1 to 2 hours ahead up to this point, covered with plastic wrap, and refrigerated.
Before baking, sprinkle the top of the straws with the remaining cheese. Cover the asparagus tips with foil to protect them from the heat. Bake until golden brown, 5 to 8 minutes. Serve warm, either whole or sliced into bite-size pieces.
Notes
You can also make this omitting the phyllo and parmesan or omitting the prosciutto.