Yeah, yeah, yeah..........so I'm a little tardy getting my Easter recipe up, sue me. I've been busy with the kids but I have a few minutes before I'm going to crash for the night so I'm going to try to get the recipe posted. Forgive me any mistakes but I'm sure you understand. If anyone actually tries this I'd love to hear what you think. It's one of my favorites and I think pretty easy to prepare. I hope you all enjoy!
Crispy Asparagus Straws
Makes 2 Dozen
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 oz total), cut in half crosswise
4 oz Parmesan cheese, grated
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 degrees 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 5x7 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 about 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 be 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 sized pieces.
My Notes:I have found that the thicker asparagus work the best. You can use the pencil thin asparagus but they tend to over cook. I usually just blanch the asparagus quickly in a pot of boiling water and then dropping into a bowl of ice water before draining and cooling in a colander. Also I very rarely cover the tips of the asparagus before cooking but I like them a little bit browned on the ends.
Tonight we took the kids to a school carnival. It was very small but the kids had a marvelous time. They played all the games and THANKFULLY did not win any goldfish! They did come home with a bunch of prizes and absolutely loved the sticky hand grabber. Chased each other up and down the hallway screaming and laughing until we took it away and made them go to bed. They were extremely crushed to say the least!
Oh a quick note for all of you who might care....TMNT starts tomorrow! It is going to date me I'm sure and I really don't know why it has such mass appeal but I can't wait to see it! LOL! Nighty, night!!
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