\n
1- 2 asparagus spears per wrap.\u00c2\u00a0 <\/span>I cut one spear in half but if your spears are small use two spears per wrap.<\/span><\/p>\n frozen phyllo dough sheets, thawed.\u00c2\u00a0 <\/span>You can get four wraps out of one sheet of phyllo dough<\/span><\/p>\n 1\/4 C butter, melted per 4-6 wraps<\/span><\/p>\n 1\/4 C grated Parmesan cheese\u00c2\u00a0 <\/span>per 4-6 wraps<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 375 degrees F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in quarters lengthwise. Keep covered with towel until ready to use. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 pieces of asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 1- 2 asparagus spears per wrap.\u00c2\u00a0 I cut one spear in half but if your spears are small use two spears per wrap. frozen phyllo dough sheets, thawed.\u00c2\u00a0 You can get four wraps out of one sheet of phyllo dough 1\/4 C butter, melted per 4-6 wraps 1\/4 C grated Parmesan cheese\u00c2\u00a0 per 4-6 wraps \u00c2\u00a0 Preheat oven to 375 degrees F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in quarters lengthwise….<\/p>\n