Asparagus Wrapped in Phyllo with “The Truffleist Honey”

INGREDIENTS:

• 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

STEPS:

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
   style.
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.