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1.
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For the tart, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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2.
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Melt the butter in a small bowl.
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3.
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Roll out the phyllo dough and place a damp towel over the phyllo while you are working with it.
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This will keep the phyllo from drying out.
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4.
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Place 1 sheet of phyllo on the baking sheet and brush with butter.
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Top with another sheet of phyllo and repeat, brushing each sheet of phyllo with butter, until all of the sheets are used up.
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5.
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Bake the phyllo for 12-13 minutes.
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6.
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In the meantime, make the pesto.
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7.
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In the bowl of a food processor, process the cilantro, garlic, and 2 tablespoons of extra virgin olive oil until a paste-like mixture forms.
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8.
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Add the pecans and Parmesan and process until blended, scraping down the sides of the bowl as needed.
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9.
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With the processor running, slowly stream the remaining oil through the top of the processor until smooth.
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10.
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Take the phyllo out of the oven and spread the pesto evenly over the entire phyllo pastry.
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11.
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Sprinkle the Parmesan cheese over the pesto, then trim the bottoms of the asparagus spears to fit the length of the pastry in a crosswise position.
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12.
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Arrange the asparagus in a single layer over the cheese.
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Sprinkle with salt and pepper.
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13.
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Bake for 18-20 minutes or until asparagus is tender.
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14.
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Cut into squares and serve warm.
