1 bunch fresh asparagus
8 bacon strips, cooked and crumbled (per 16 spears)
First, preheat oven to 375 degrees. Rinse the asparagus and pat it on paper towels to dry. With both hands, snap the asparagus on the rough end to trim off the dry tip.
Then, take phyllo dough sheets and lay them down on your workspace. You can cut them a few sheets at a time. Next, cut the sheet into thirds. Now, lie one layer of dough flat and brush melted better on it.
Place one asparagus spear on the dough, leaving some of the ends of the asparagus hanging off the side. Also, sprinkle some of the honey and crumbled bacon around the spear.
Carefully roll up the dough around the asparagus and seal the edges. Line a cookie sheet with aluminum foil for easy clean up. Then, place the roll-ups on the sheet as you make them. Next, brush the outside of the roll-ups w/melted butter as well. Also sprinkle the roll-ups with Parmesan cheese.
Bake in the oven for 10 minutes. When they are done they should be a nice golden brown color.