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Cut Asparagus Spears Into 4-In. Lengths (Discard Stalks Or Save For Another Use). In A Large Saucepan, Bring 1/2 In. Of Water To A Boil. Add Asparagus; Cover And Boil For 2 Minutes. Drain And Immediately Place Asparagus In Ice Water. Drain And Pat Dry. Stack Both Sheets Of Phyllo Dough On A Work Surface. Cut The Stack In Half Lengthwise, Then Widthwise Into Thirds. Separate Pieces And Brush With Some Of The Oil. Sprinkle Each With 1 Teaspoon Cheese. Place One Asparagus Spear Along One Side Of Each Piece Of Phyllo Dough. Sprinkle Lightly With Pepper; Roll Up Tightly. Place Seam Side Down On An Ungreased Baking Sheet. Brush Tops With Oil. Bake At 400
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