Asparagus Wrapped with Prosciutto and Phyllo

These are a real hit at several parties I have done. The recipe is requested a lot so here it is. Hope you enjoy.

Asparagus is now in season.

24 asparagus spears
12 thin slices of prosciutto (8 ounces)
12 sheets frozen phyllo dough (thawed)
2/3 cup unsalted butter, melted
1/2 cup fine dry bread crumbs (I like panko)

1. Wash asparagus; break off the bottoms. Blanch spears in boiling water for 2 minutes. Drain and place spears in a bowl of ice water to stop the cooking and cool. Drain on paper towels
2. Cut each slice of prosciutto in half lengthwise. Wrap prosciutto around a spear like a spiral to nearly covering the asparagus.
3. Preheat oven to 400 F. Halve phyllo sheets crosswise to make 24 9x7 inch sheets. Trim enough off of one long side of each half to make sheets about 1 inch shorter than the asparagus spear. Work with one sheet at a time and keep the rest of the sheets covered with plastic wrap, to prevent drying. Lightly brush sheet with melted butter and sprinkle about 1 teaspoon crumbs. Place one prosciutto spear across the phyllo sheet at one short end. Roll phyllo dough around spear brush with a little butter to seal. Repeat with remaining phyllo, butter, bread crumbs, and prosciutto wrapped asparagus.
4. Bake on baking sheets. Bake about 10 minutes or until phyllo is golden brown. Serve warm Makes 24 appetizers.