1 Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly tender to the bite, about 3 minutes.
2 Place one sheet of phyllo on a cutting board. Set aside the remaining sheets,cover with a damp towel.
3 Brush the phyllo sheet with melted butter. Cut the sheet into nine rectangles, two cuts down from the top, two cuts across.
4 Place an asparagus spear at the bottom of the short side of the rectangle with the tip sticking out from the dough by 2 inches.
5 Sprinkle on a teaspoon of cheese. Roll up spear and seal with butter. Finish with remaining spears.
6 Place on cookie sheet lined with parchment paper. Sprinkle with remaining cheese, salt and pepper.
7 Cover the exposed asparagus tips with foil. Bake until golden brown and crispy 10 to 12 minutes. Serve warm.

Special instructions

This is a fast appetizer with great flavor. You can prepare them ahead of time and bake off just before serving. As an option you can add a slice of prosciutto when you roll the asparagus up in the dough.

Source: California Asparagus Commision