Asparagus rolls

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.