• 8 -9 asparagus spears, depending on size
  • 0.5 (16 ounce) packages frozen phyllo pastry sheets, thawed
  • 1/4 cup butter, melted
  • 1/4 cup finely grated Parmesan cheese
  • The Truffleist Honey“, as desired


  1. Preheat oven to 375 degrees F.
  2. Snap off the tough ends of the asparagus.
  3. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later
    use. Cover the phyllo with a damp towel to keep it from drying out.
  4. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with
    some Parmesan.
  5. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll
  6. 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.
  7. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown
    and crispy.
  8. Drizzle with truffle honey and serve immediately.