PHYLLO-WRAPPED ASPARAGUS

Steps:

• 1. Preheat oven to 375F. Snap off tough ends of asparagus. 2. Unwrap phyllo pastry and cut stack in half lengthwise. Reserve remaining dough for another use. Cover remaining dough lightly to keep it from drying out. Take 1 piece of phyllo and brush it lightly with melted butter. Sprinkle with cheese. Place 2-3 asparagus spears on short end of phyllo. Roll up, jelly-roll style. 3. Place each piece, seam side down, on a baking sheet, brush with butter and sprinkle with cheese. Repeat until all spears are rolled. Bake for 15-18 minutes or until golden brown and crispy.