PARMESAN ASPARAGUS PHYLLO ROLL-UPS WITH LEMON DIPPING SAUCE

It's asparagus time, here at StoneGable... there is nothing like picking those long green stalks right out of the garden!

We can almost watch our asparagus grow!

I have a SCRUMPTIOUS way to make this yummy spring vegetable... using one of my favorite ingredients... phyllo dough! The roasted asparagus is gently caressed by a crispy, crunch-in-you- mouth blanket of phyllo... and there is the extra flavor of Parmesan cheese that plays so nicely with Asparagus!

It is worth making...

These are so pretty I have served them for company, but easiest enough to make for a weeknight meal.

PARMESAN ASPARAGUS PHYLLO ROLL-UPS

WITH LEMON DIPPING SAUCE

1 package of phyllo dough

1/2 ~ l cup Parmesan cheese
1 stick butter, melted

30 asparagus spears, washed, woody ends cut and dried

lemon dipping sauce, follows

Preheat oven to 350 degrees.

Take pastry out of package and unfold one pack of sheets. Cover sheets with a just barely damp paper towel when not using.

Remove one sheet of phyllo and put on a work surface. Brush the entire sheet with butter and put another sheet of phyllo on top. Continue until there are six layers of phyllo.

Cut pastry sheets into 6 long strips. Cut from one short end to another.

Srinkle each phyllo strip with Parmesan cheese.

Wind one phyllo strip around each asparagus in a spiral manner starting at the tip. Cut off the extra phyllo at the end of the asparagus

Repeat with the phyllo until all the asparagus is rolled up.

Brush the tops of the phyllo dough with butter and sprinkle with Parmesan.