Phyllo Asparagus and Goat Cheese Bundles

Makes 18 pieces

Ingredients

18 spears of local asparagus
3 sheets of phyllo pastry
3 tbsp melted butter or olive oil
9 tbsp soft local goat’s milk cheese
6 very thin slices of domestic prosciutto
- If you are not able to find prosciutto, you can substitute thin slices of smoked Black Forest-style ham.

Snap off the tough ends of the asparagus.
Bring a medium saucepan of water to a boil.
Blanch the asparagus for 2 minutes. Remove from pan and plunge into a bowl of ice water. Drain. Pat dry with paper towels and set aside.
Place one sheet of phyllo pastry on a clean dry surface, the short end closest to you.
Burch the sheet of phyllo pastry lightly with melted butter or olive oil.
Carefully fold in half (the folded side will be toward you).
Using clean kitchen scissors, cut into 6 strips.
Repeat with other pieces of phyllo. Stack the strips on top of each other to prevent them from drying out.
Cut the prosciutto pieces lengthwise into three pieces.
Gently spread 1/2 tbsp of the goat’s milk cheese on one strip of phyllo.
Place a piece of the prosciutto on top of the cheese.
Place a piece of blanched asparagus on the bottom end of the pastry on a slight angle and roll up around the asparagus (the pastry will cover all of the asparagus but the tip).
Place on a baking sheet.
Repeat until you have 18 pieces. Brush each with any remaining butter.
Bake in a preheated 400 degree Fahrenheit oven for 12-15 minutes or until the pastry us golden. Serve immediately.