Asparagus & Roasted Red Pepper Phyllo Bundles

Asparagus is one of the first spring crops…this is fun and delicious as a side dish or appetizer.

24 each asparagus spears
2 each sweet red pepper, sliced thinly
1 package phyllo dough, (16-ounce package), thawed
1/4 cup melted butter
4 slices Serrano ham, sliced in half lengthwise
1/4 cup Parmesan cheese, finely grated
Paprika
 
Clean asparagus and snap off tough ends.

Unwrap thawed phyllo, cut entire stack in half lengthwise and cover with a damp cloth.

Take one sheet of phyllo and brush with melted butter. Place a piece of Serrano ham on the phyllo and sprinkle with Parmesan cheese. Place 3 spears of asparagus and 2 to 3 slices of red pepper on the short end of the ham-topped phyllo sheet and roll up. Place on a baking sheet, seam side down and brush with additional melted butter. Sprinkle with more Parmesan cheese and lightly dust with paprika.

Continue until all of the asparagus spears and pepper slices are used.

Bake in a 375-degree oven for 15 minutes or until phyllo is golden brown and crispy and the asparagus has nicely roasted to tender-crisp..

Yield: 8 bundles

NOTE: If Serrano ham is not available, use Proscuitto (don't use regular deli ham!)