Brie and Asparagus in Phyllo
Ingredients
- 5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4)
- 1 cup melted butter
- 1/4 cup grated Parmesan
- 1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges
- 16 asparagus tips, blanched
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