Phyllo Wrapped Asparagus

8 or 9 asparagus spears, depending on size
1/2 (16 oz) pkg, frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated parmesan

Preheat oven to 375.

Snap off the tough ends of the asparagus. 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. Take 1 sheet of phyllo and brush lightly with melted butter. Sprinkle with some parmesan cheese. Place 2 to 3 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 cheese. 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.