Phyllo Wrapped Asparagus
8 or 9 fresh asparagus spears, average size
(See how many sheets of phylo are in a pkg. multiply accordingly for amount of asparagus. you need 2-3 spears per sheet.)
1/2 (16 oz.) package frozen Phyllo dough sheets, thawed
1/4 c. butter, melted
1/4 c. finely grated Parmesan Cheese
Preheat oven to 350'.
Snap off tough ends of the asparagus.
Unwrap Phyllo and cut the stack in half lengthwise.
Reserve 1 stack for later use.
Cover dough with a damp towel to keep from drying out.
Take 1 sheet of the dough and brush lightly with some melted butter.
Sprinkle with some Parmesan cheese.
Place 2-3 asparagus spears on the short end of the sheet of dough.
Roll up, jelly roll style.
Place each piece, seam side down, on a baking sheet.
Brush with more melted butter and sprinkle with
Repeat until all asparagus are used.
Place baking sheet in oven.
Bake 15-18 minutes or until golden brown and crispy.