This asparagus recipe was inspired by... actually, I don't remember what inspired it. But in the spring I eat asparagus two or three times a week, whenever I can find it fresh-picked. And although I have my favorite ways of preparing, I also like experimenting. This experiment turned out very nicely and would be a favorite except that phyllo is a pain to deal with. Nevertheless, it's worth making at least once a season because the crisp, buttery phyllo is such a nice complement to the luscious asparagus. (Larger image.) Serves 2.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
* 1/2 lb. asparagus; trimmed of woody ends
* 1/2 tsp. salt
* 4 oz. sliced prosciutto; cut into narrow strips
* 4 oz. blue cheese; crumbled
* 4 sheets phyllo dough
* 2 1/2 tbsp butter; melted
Preparation:
1. Place a skillet half-filled with water over high heat and bring to a boil.
2. Reduce heat to medium, add asparagus and cook asparagus until almost done. (The bottom of the stalk should just slightly resist the point of a knife; about 6 minutes.) Wrap in paper towels and chill.
3. Heat oven to 350F.
4. Layer 4 sheets of phyllo, brushing each with melted butter before adding the next. Cut sheets in half, crosswise.
5. Place 1/2 of asparagus in the center of each half of phyllo. Sprinkle each with 1/2 of ham strips and 1/2 of cheese.
6. Fold edge of phyllo over asparagus so that the asparagus is just covered. Fold ends toward center. Fold package over lengthwise.
7. The final result should be around 5 inches long and 3 inches wide.
8. Bake in center of oven for 15 to 20 minutes until golden brown. Top with a dollop of roasted garlic and paprika mayonnaise.
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