Source: The Diabetic Chef Chris Smith

A simple baked appetizer topped with parmesan cheese.

Servings

2 quart cold water
0.5 lb Asparagus, fresh
1 tsp salt
3 phyllo pastry dough sheet
3 cooking spray
4 tsp grated Parmesan cheese

1 Preheat the oven to 350 degrees F. Bring the water to a boil in a large pot. Trim 1 inch off the bottoms of the asparagus stalks.
2 Add the asparagus heads and the salt to the boiling water. Cook for 1-3 minutes, or until the asparagus is tender.
3 Drain and run the asparagus under cold water. Pat dry.
4 Lay one layer of the phyllo dough on the counter then evenly spray a light coating of pan spray onto the phyllo. Place the second layer of dough directly overtop and again spray pan spray evenly onto phyllo. Repeat for the third layer.
5 Cut the phyllo evenly in quarters.
6 Place 3 stalks of asparagus on one of the pieces of layered phyllo. Roll asparagus into phyllo dough and place onto a baking pan. Lightly spray top of rolled asparagus then sprinkle grated parmesan on top and bake. Bake the phyllo in the oven for about 20 minutes, or until the phyllo dough is golden brown. Serve immediately.