1 pound mid-sized asparagus
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon mustard seed
3 tablespoons freshly grated Parmesan cheese
1 teaspoon finely grated lemon zest
1/4 pound prosciutto, very thinly sliced
1/2 pound filo dough, defrosted
4 tablespoons butter, melted
1. Roast: Peel asparagus. Snap off the tough root ends and discard. Settle asparagus on a rimmed baking sheet. Drizzle with oil, sprinkle with salt and mustard seed. Slide into a 425-degree oven and roast bright green (but not thoroughly cooked), 10 minutes. Let cool.
2. Wrap: Toss together cheese and zest. Sprinkle over asparagus. Shred proscuitto into long strips. Wrap one strip around each asparagus spear. No need for full coverage— aim for the demented candy-cane look.
3. Cut: Unroll filo dough. Cut a stack of 6 x 6-inch squares. Cover with a clean kitchen towel. Save any remaining filo for another project.
4. Fill: Brush one filo square with butter. Settle on 1 wrapped asparagus spear, running diagonally from corner to corner. Fold over filo, forming a triangle. Brush triangle with butter and roll up tightly. Brush again. Repeat with remaining spears.
5. Bake: Set finished spears on a rimmed baking sheet (feel free to reuse the asparagus sheet, no need to wash), no touching. Slide into a 425-degree oven and bake crispy, about 10 minutes. Arrange like sharpened pencils in a tall jar. Crunch.