Evergreen Surprise - cooking recipe

Ingredients

12 asparagus spears
4 large (14x18 inch) sheets of phlyllo dough, thawed
12 thin slices of prosciutto
12 thin slices of Cabot Tomato Basil Cheddar
4 tablespoons salted butter

Preparation

Prehead oven to 375. Have bowl of ice water on hand.

In pot of boiling water, salted water, cook asparagus for 1 minute. Transfer to ice water with slotted spoon. Once cooled, tranfer to paper towels to dry; pat dry.

Lay first phyllo sheet on cutting board; brush entgire surface with melted butter. Top with next phyllo sheet and brush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangles.

Place one piece of porsciutto and cheddar on each rectangle. Place asparagus spears on top with tips extending beyond edges. Roll phyllo up around asparagus and brush with additional butter.

Place rolls on baking sheet and bake 10-12 minutes, or until golden. Serve warm.