Ingredients

8 or 9   asparagus spears, depending on size
1/2   (16-ounce) package frozen phyllo pastry sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan cheese

Directions

Preheat oven to 375 degrees F. Snap off tough ends of asparagus. Unwrap phyllo pastry and cut stack in half, lengthwise. Reserve remaining dough for a later use. Cover remaining phyllo lightly to keep dough from drying out. Take one piece of phyllo and brush lightly with melted butter. Sprinkle with cheese. Place 2 to 3 asparagus spears on short end of phyllo. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet, brush with butter and sprinkle with cheese. Repeat until all the asparagus spears are rolled. Bake for 15 to 18 minutes, or until golden brown and crispy.

Recipe Courtesy of Paula Deen