Preheat oven to 400
1 bunch asparagus
1 stick of melted unsalted butter
2 cups freshly grated parmesan cheese
1/2 box of phyllo/filo dough defrosted
you will also need a good size surface to work at, a damp towel, a pizza cutter, pastry brush and a parchment lined sheet pan, maybe two.
For the Asparagus, trim the ends off so that all pieces are the same length about 5″, you will need to parboil them in a pot of salted boiling water for 30 seconds and drain into a colander.
For the phyllo dough, you want it unfolded and covered with the damp towel the whole time you are making this.
Before you start have everything all around, your sheet pan lined with parchment, the phyllo covered and ready to go, the parmesan cheese in a bowl, the melted butter in a bowl with the pastry brush, the asparagus handy and your pizza cutter.
Remove one sheet of phyllo and place on counter top, brush with the melted butter sprinkle evenly with parmesan cheese. Now you take your pizza cutter and cut the dough in half lengthwise and in thirds in the other direction. You should have 9 pieces of dough. Place an asparagus in each dough and roll up. Placing each one on the sheet pan. Continue until all the asparagus is done, you will have left over phyllo dough, you can re freeze it, put them in muffin tins buttered between each layer and make snack cups or throw it away, depending on your mood.
Now brush the rolled up asparagus with the remaining butter, and sprinkle the remaining parmesan cheese on top. Place in the preheated oven and bake 15-20 minutes or until golden brown. Serve immediately!
These are Delicious!