Difficulty: Easy - for beginners
-10 asparagus spears
-1/2 (16oz.) pack phyllo dough
-1/4 cup butter, melted
-1/4 cup finely grated parmesan
-Snap ends off asparagus. Unwrap phyllo dough and cut stack in half lengthwise. Reserve one stack for later use. Cover stack with damp towel.
-Take one sheet and brush with melted butter. Sprinkle with parmesan cheese. Place one or two spears on short end and roll up.
-Place on baking sheet, seam side down. Brush with butter and sprinkle with parmesan.
-Bake 15 to 18 minutes.