Recipe adapted From Cherrapeno
20 asparagus spears
1 package of phyllo dough
1/2 to 3/4 cup melted unsalted butter
1/2 cup freshly grated Parmesan
1/2 cup soft goat cheese (Chevre)
A few sprinkles of chili flakes
Sea salt and freshly ground pepper
Preheat oven to 400°F.
Break ends off asparagus. Cook asparagus in boiling water until almost tender. Remove from heat and plunge into ice water. Remove from ice water and place on paper towels to dry.
Working with one sheet of phyllo at a time, brush with butter. Fold sheet in half and butter again. Fold a third time and butter surface. Cut rectangle in half. Sprinkle each half with a little Parmesan, goat cheese, red chili flakes, salt and pepper. Place asparagus along short edge, fold bottom edge over cut end of asparagus approximately 1/2 inch and roll tightly. Brush again with butter and place on a baking sheet lined with parchment. (Keep remaining phyllo covered with a damp towel.) Repeat with remaining asparagus. Sprinkle each package with a little Parmesan and bake in a 400°F oven for approximately 7 minutes or until golden brown.