Active Time: 50 minutes
Yields: 10 bundles
Difficulty Level: Intermediate

Ingredients:

• 6 tbsp butter, cubed
• 40 fresh asparagus spears, trimmed (about 1lb.)
• Salt and pepper to taste
• 15 sheets phyllo dough, thawed (14″x9″ each)
• 4oz. Buholzer Brothers® Muenster Cheese, shredded (1 cup)

Directions:

1. Heat the oven to 350 ˚F. Line a 17″x12″ baking pan with parchment paper.
2. Melt butter in a microwave-safe bowl. Drizzle asparagus with 1 tbsp butter in a shallow, large bowl. Season with salt and pepper; toss to coat.
3. Unroll phyllo sheets; keep 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 butter between each sheet. Brush the top sheet with butter. Starting with a long side, fold phyllo sheets into thirds. Cut folded phyllo sheets in half width-wise.
4. Place 1 tbsp Muenster cheese 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.
5. Brush bundle tops with butter. Bake for 15-17 minutes or until phyllo strips are golden brown and asparagus is tender.

Recipe Tip: When working with phyllo dough, keep the remaining sheets covered with plastic wrap and damp towel prevents them from drying out.

© Dairy Farmers of Wisconsin