Prosciutto, Asparagus, Gruyere Cheese, Baked in Filo Dough

• 1/4 pkg. filo dough leaves, thawed
• 1 cup Gruyere cheese, grated
• 1/4 lb. good quality Prosciutto, thinly sliced
• 1/2 lb. asparagus spears, tough ends removed and well washed and trimmed.

Follow package directions for thawing and handling filo dough. Unwrap one full sheet of filo and spray with Pam. Fold into quarters, and spray again. Sprinkle dough with 1 Tbsp. of cheese, top with a slice of Prosciutto, and with one trimmed spear of asparagus. Roll bundle together, tucking in the sides so that no cheese can escape (but it always does!). Place on a greased baking sheet, and repeat until all is used. Preheat oven to 400, and place baking sheet on a rack in the middle position of the oven. Bake for 12- to 15 minutes, checking to make sure the bundles do not burn. Remove from oven when done, and allow to sit 3 to 5 minutes. Mound rolls on a tray and serve immediately.