Asparagus and Prosciutto Cigars

24 - 36 asparagus spears, depending on size

1/2 (16-ounce) package frozen phyllo dough sheets, thawed

6 slices of prosciutto, cut in half

1/4 cup butter, melted

1/4 cup finely grated Parmesan cheese

Preheat oven to 375°F.

Trim off the tough ends of the asparagus to so all spears are of uniform length. Unwrap the phyllo and lay it out on the counter, covered with plastic wrap and a clean, damp towel to prevent drying.

Lay out one sheet of phyllo on a clean surface. Brush the sheet with melted butter and lay a second sheet on top. Brush the second sheet with butter, and sprinkle with a little Parmesan cheese.

Cut the sheets of phyllo in half lengthwise. Lay one slice of prosciutto at the bottom of the short end of the strip of phyllo Lay 2 - 3 asparagus spears (depending on size) on top of the prosciutto and gently roll the packet, jelly-role style. Place each cigar on a baking sheet, seam side down. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are wrapped in phyllo.

Place baking sheet in a pre-heated oven and bake for 15 - 20 minutes, or until golden brown and crispy.

Yields 12 cigars.