1 (15 oz.) container whole milk ricotta cheese
3/4 c. freshly grated Parmesan cheese (about 3 oz.)
1/2 c. chopped fresh basil or 2 1/2 tbsp. dried, crumbled
3 oz. Prosciutto, chopped
2 egg yolks, beaten to blend
3 tbsp. chopped fresh chives
3 tbsp. chopped fresh Italian parsley
3/4 lb. asparagus, trimmed
2 tsp. unsalted butter
2 green onions, chopped
2 lg. garlic cloves, minced
10 frozen phyllo pastry sheets, thawed
1 c. (2 sticks) unsalted butter, melted
6 tbsp. dry bread crumbs

Stir first 7 ingredients in large bowl to combine. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain asparagus. Transfer to large bowl of ice water to cool. Drain. Pat dry. Cut asparagus on diagonal into 1/2" long pieces. Add to ricotta mixture. Melt 2 teaspoons butter in heavy small skillet over medium high heat. Add green onions and garlic and saute until just tender, about 2 minutes. Stir into ricotta mixture. Season ricotta mixture to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Butter heavy large cookie sheet; set aside. Place 1 phyllo sheet on work surface. (Keep remaining phyllo covered with plastic wrap and damp cloth to prevent drying.) Brush phyllo lightly with melted butter. Top with second phyllo sheet. Brush with butter and sprinkle with 1 tablespoon crumbs. Place third phyllo sheet atop crumbs; brush with melted butter. Sprinkle with 1 tablespoon crumbs. Top with fourth phyllo sheet; brush with butter and sprinkle with 1 tablespoon crumbs. Place fifth phyllo sheet atop crumbs and brush with butter.

Spoon half of ricotta mixture along 1 short side of pastry in 3" wide strip, beginning 1 1/2" in from short side and leaving 2" border on long sides. Fold long sides in over filling. Brush folded borders with melted unsalted butter. Starting at filled side, gently roll up pastry jelly roll style, forming strudel. Brush tops, ends and sides of strudel with melted butter. Transfer to prepared cookie sheet seam side down. Form second strudel with remaining 5 sheets phyllo, 3 tablespoons bread crumbs, melted unsalted butter and ricotta filling. (Strudels can be prepared 4 hours ahead. Cover loosely with plastic and refrigerate.)

Preheat oven to 375 degrees. Bake strudels until golden brown, about 25 minutes. Cool 10 minutes. Slice strudels with serrated knife and serve. 8 servings.