- 8 asparagus spears
- 8 ounces thawed phyllo dough
- 1/4 cup butter, melted
- 1/4 cup Parmesan cheese, grated
Preheat oven to 375.
Brush a piece of phyllo lightly with butter and sprinkle with cheese. Top with 2 spears of asparagus and roll up. Place seam-side down on a parchment-lined baking sheet.
Continue rolling the rest of the asparagus. Brush the tops with more melted butter and top with cheese.
Bake for 15 to 20 minutes until golden brown and crisp.