Phyllo Wrapped Asparagus

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Snap off the tough ends of the asparagus.

3. 3

   Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.

4. 4

   Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.

5. 5

   Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.

6. 6

   Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.

7. 7

   Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

No additional tips available.