12 asparagus spears, cleaned, trimmed and blanched
1 cup finely shredded BelGioioso Asiago cheese, plus 1/4 cup
1/2 cup melted butter
6 sheets phyllo dough, thawed
Preheat oven to 425˚F. Place one sheet of phyllo dough on a clean cutting board. Brush with butter and sprinkle with 1-2 Tbsp. of BelGioioso Asiago. Repeat with one more piece of phyllo dough. Cut phyllo dough into 4 equal pieces and wrap one piece of asparagus in each piece of phyllo. Place on a parchment-lined baking sheet. Repeat this process with remaining ingredients. Sprinkle remaining Asiago on wrapped asparagus. Bake for 10-12 minutes or until phyllo is lightly browned. Serve immediately.