Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Set a wire rack over a baking sheet and set aside. In a large bowl, add equal parts ice and water and set aside.
Step 3
Bring a saucepan of salted water to a boil and blanch the
Asparagus (15)
for about 2 minutes then transfer immediately to the ice bath. Remove from the ice bath and dry with paper towels.
Step 4
Sprinkle the asparagus spears with
Ground Black Pepper (to taste)
. Wrap each asparagus spear with Iberico
Iberico Ham (6 slices)
allowing the tip of the asparagus to show through at the top.
Step 5
Lay 1 of the
Phyllo Dough (15 sheets)
on a work surface with the short end in front of you. Brush it with
Unsalted Butter (70 g)
and fold it over lengthwise. Brush it with butter and sprinkle with 1 tablespoon of the
Parmigiano-Reggiano (150 g)
.
Step 6
Place a ham-wrapped asparagus spear on the phyllo with the tip sticking out over the phyllo and begin to roll it up, brushing a little butter on the phyllo sticks as you roll. Brush with a little more butter and dust it lightly with more parmesan.
Step 7
Once all asparagus spears are wrapped, bake in the oven for 10 minutes.
Step 8
Then turn the asparagus fingers over and bake for an additional 5-8 minutes until crisp and golden brown.
Step 9
Cool for a few minutes before serving. Arrange them whole or slice them on an angle into bite sized pieces.
