asparagus in phyllo with asiago

adapted from Elizabeth Hofmeister

Ingredients:

1 bunch baby asparagus

½ package (16 oz) phyllo sheets, thawed

¼ cup butter, melted

½ cup grated asiago cheese

Directions:

Preheat oven to 375 degrees.

Unwrap the phyllo and cut the stack in half lengthwise. Cover one stack with a damp paper towel.

Using the phyllo height as a guide, cut off the tough ends of the asparagus so that the tips and ends of the spear will extend beyond the phyllo dough strips when rolled up.

Take one half-sheet of phyllo and brush with melted butter. Sprinkle grated asiago cheese vertically down one end. Place the asparagus spear on top the cheese and gently roll up, so the tops and ends of the asparagus spear show.

Place the roll, seam side down, on a baking sheet. Brush the top with more butter and sprinkle with more cheese and a little freshly ground pepper.

Bake for 15-18 minutes until golden brown and crispy.

Makes approximately 30