8 Sheets Phyllo Dough, defrosted
1/2 Cup Verbena Italian Herb Olive Oil
1 Cup Parmesan Cheese, finely grated, divided
1 Tbsp Black Pepper, divided
24 Medium Asparagus Spears, ends trimmed
Preheat oven to 450°F.
Unroll phyllo and carefully separate 1 sheet. Cover remaining phyllo with a damp kitchen towel to prevent it from drying out.
Place a baking rack into a foil-lined rimmed baking sheet and lightly coat with cooking spray.
Brush sheet of phyllo with olive oil, sprinkle with 1 Tbsp of cheese and a pinch to 1/8 tsp of pepper, depending on how peppery you would like the finished dish. With a knife or pizza roller, trim sheet vertically into thirds.
Roll 1 asparagus spear with each piece of dough and place on prepared rack.
Repeat with remaining phyllo and asparagus.
Lightly spray completed rolls with cooking spray and lightly garnish with a pinch of cheese.
Bake 15-17 minutes or until phyllo is golden brown.
**NOTE: This recipe will work with many different flavors of olive oil such as Garlic, Garlic Herb, Italian Herb, Meyer Lemon, Chive, Tuscan Herb, etc.