Asparagus wrapped in phyllo and prosciutto
Ingredients
- 12 fresh asparagus spears, tough ends trimmed to an equal length
- Salt
- 4 tablespoons unsalted butter
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely minced garlic
- Freshly ground pepper
- 6 slices of prosciutto (the highest quality and the thinnest slices you can get your hands on)
- 3 ounces Comté cheese, grated
- 6 large sheets phyllo dough
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