• 6 tablespoons butter, cubed
• 40 fresh asparagus spears, trimmed (about 1 pound)
• Salt and pepper
• 15 sheets phyllo dough, thawed (14 x 9-inches each)
• 1 cup (4 oz) Burnett Dairy Muenster Cheese, shredded

Heat oven to 350°F. Line a 17 x 12-inch baking pan with parchment paper.

Melt butter in a microwave-safe bowl. Drizzle asparagus with 1 tablespoon butter in a shallow, large bowl. Season with salt and pepper; toss to coat.

Unroll phyllo sheets; keep them covered with plastic wrap and a damp towel. Place one phyllo sheet on a large cutting board. Lightly brush with butter. Layer two additional phyllo sheets; lightly brush each sheet with butter. 

Starting with a long side, fold phyllo sheets into thirds. Cut folded phyllo sheets in half widthwise.

Place 1 tablespoon muenster near a short end of each phyllo strip; top muenster with 4 asparagus spears. Starting at the muenster end, fold strip over asparagus and roll up bundle. Brush the remaining end with butter; roll up to seal. Place on prepared pan seam side down. Repeat with the remaining phyllo sheets, muenster, and asparagus.

Brush bundle tops with butter. Bake for 15-17 minutes or until phyllo strips are golden brown and asparagus is tender.

Recipe and photo © Dairy Farmers of Wisconsin

Recipe Tip:

When working with phyllo dough, keeping the remaining sheets covered with plastic wrap and a damp towel prevents them from drying out.