Ingredients:
1 bunch fresh asparagus, with ends broken off
phyllo dough
melted butter (for brushing)
parmesan cheese (for sprinkling on top)

Instructions:
1. Preheat oven to 375°F.

2. Cut phyllo dough sheets into thirds (you need one cut sheet per asparagus spear).

3. Lie the dough flat and brush melted better on it.

4. Place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up.

5. Place 'asparagus roll-up' on a cookie sheet (I line the sheet w/foil for easy clean-up).

6. Repeat w/remaining asparagus.

7. Brush roll-ups w/melted butter.

8. Sprinkle the roll-ups w/parmesan cheese.

9. Bake in a 375F oven for 10 minutes.

Serves:10

Nutrition Facts:
Calories 3 | Protein 0.4g | Fat 0g (sat 0g) | Carbohydrate 0.7g | Fiber 0.4g |
Cholesterol 0 mg | Sodium 0 mg |

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