Iberico Parmesan Asparagus Fingers

Preheat the oven to 400 degrees F (200 degrees C).

Set a wire rack over a baking sheet and set aside. In a large bowl, add equal parts ice and water and set aside.

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.

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.

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 (1/3 cup) and fold it over lengthwise. Brush it with butter and sprinkle with 1 tablespoon of the Parmigiano-Reggiano (1 1/2 cups).

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.

Once all asparagus spears are wrapped, bake in the oven for 10 minutes.

Then turn the asparagus fingers over and bake for an additional 5-8 minutes until crisp and golden brown.

Cool for a few minutes before serving. Arrange them whole or slice them on an angle into bite sized pieces.