Trim tough ends of asparagus.
lay out one sheet of phyllo.(keep remaining sheets covered to keep from drying out)
Brush phyllo lightly with butter.
Sprinkle with 1 tbsp of parmesan. place second sheet over first.
Press together to seal.
Cut in 1/2 cross wise, forming 2 rectangles. place 1 spear onto phyllo in upper left hand corner, allowing tip to extend 1 " past edge.
Fold bottom of phyllo up over spear, then roll up tightly from left to right. Place seam side down on baking sheet. Brush lightly with butter. Repeat with remaining asparagus, phyllo, parmesan and butter.
Bake at 450º 8-10 minutes till golden brown and serve with your favorite dip