ASPARAGUS WRAPPED IN LEAVES

These are so nice for a springtime party. I like the nutty flavor of Asiago cheese and, as always, I add a kick—red pepper flakes do the trick here.

Don’t be intimidated by working with phyllo dough! Just gather up some volunteers and form an assembly line—that’s how we do it. Once you get the hang of it, it’s quite rewarding to see and taste your work. I do have a couple of tips: turn off the ceiling fan in the kitchen and don’t work around drafts. The circulating air will dry out the pastry pretty quickly and make it rip and crack. Also, make sure to let the pastry thaw in the refrigerator (I try to remember to take it from the freezer the day before). This helps keep condensation off the thin sheets; if allowed to thaw on the counter, the layers next to the packaging will be soggy.

Makes 6 servings

1 POUND ASPARAGUS SPEARS, TOUGH ENDS TRIMMED

ONE 1-POUND PACKAGE FROZEN PHYLLO DOUGH, THAWED

8 TABLESPOONS (1 STICK) BUTTER, MELTED

1 CUP GRATED ASIAGO CHEESE

RED PEPPER FLAKES

SALT

1. Preheat the oven to 400˚F.

2. Bring a large pot of water to a boil and blanch the asparagus for about 3 minutes. Drain the asparagus spears and pat them dry.

3. Open the pastry sheets and work with one at a time. Keep the remaining dough covered. Cut a sheet in half with kitchen scissors. Brush one half-sheet with melted butter. Sprinkle 2 tablespoons Asiago and some pepper flakes on top. Lay an asparagus spear along the edge of the phyllo and roll it as tightly as possible, working gently and leaving the top of the spear exposed. Place on a rimmed baking sheet seam side down. Brush with a little more melted butter and season with salt. Repeat with the remaining ingredients.

4. Bake until golden brown, 7 to 10 minutes.

SOUTHERN SIMPLE: This crispy pastry-wrapped asparagus can be assembled, placed on a lined baking sheet, and wrapped tightly in plastic wrap. Store them in the refrigerator until ready to bake.