Instructions: Preheat the oven to 350 degrees. Bring the water to a boil in a large pot. Trim 1 inch off the bottoms of the asparagus stalks. Add the asparagus heads and the salt to the boiling water. Cook for 3 minutes, or until the asparagus is tender. Drain and run the asparagus under cold water. Pat dry.

Lay one layer of the phyllo dough on the counter and brush one side with the melted butter. Place the second layer of dough directly overtop and brush with butter again. Repeat for the third layer. Cut the phyllo evenly in quarters.

Place 4 to 6 stalks of asparagus on one of the pieces of layered phyllo. Sprinkle 1 teaspoon of the Parmesan cheese overtop, then fold the phyllo dough over the asparagus so that it forms a triangle. Seal the edges gently with fingertips. Lightly coat the tops of the triangles with butter.

Bake the phyllo in the oven for about 20 minutes, or until the phyllo dough is golden brown. Serve immediately.

This recipe yields 4 servings.

Serving size: 1 triangle.

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