Instructions: Bring about 1 inch water to a boil. Place asparagus in steamer basket over boiling water. Cover tightly and steam until just al dente and bright green, about 2 minutes. Transfer to colander to cool.

Preheat oven to 450 degrees and adjust rack to middle position. Line baking sheet with parchment paper.

Place 1 sheet of phyllo dough on a dry surface; keep remaining sheets covered with a slightly damp towel. Lightly brush dough with melted butter and cut into 4 rectangular pieces, each measuring 5 by 7 inches.

Place 1 piece of prosciutto on phyllo, lining it up along 1 short edge of rectangle. Arrange an asparagus spear on top of prosciutto along same short edge of the rectangle, letting tip lay exposed beyond top edge of dough by 3/4 inch or so. Sprinkle with 1/2 teaspoon Parmesan. Roll up and secure the edge of the dough with additional butter, if necessary.

Repeat procedure with remaining ingredients, transferring straws onto prepared baking sheet. The straws may be made 1 to 2 hours ahead up to this point, covered with plastic wrap and refrigerated.

Before baking, sprinkle top of each straw with remaining cheese. Bake until golden brown, 5 to 8 minutes. Serve warm, either whole or sliced into bite-size pieces.

Makes 24 servings.

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