Phyllo Wrapped Aspargus

I made these with our Easter dinner on Sunday, asparagus is probably my favorite vegetable and I love phyllo dough, it's so light and flaky. The only two things I changed in the recipe is - I only put one asparagus in each wrap because the asparagus I bought were pretty big. And the other thing I would change for next time is to salt and pepper the asparagus before I wrap them.
Here's the recipe if any of you want to try it... I really liked it.
INGREDIENTS

8 or 9 asparagus spears, depending on size

 1/2 (16-ounce) package frozen phyllo dough sheets,

 1/4 cup butter melted

1/4 cup finely grated Parmesan

Preheat oven to 375 degrees F.

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 some melted butter. Sprinkle with some Parmesan. 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. 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.