Phyllo-Wrapped Asparagus with Red Pepper Aioli

16 medium (about 1/2-inch diameter) asparagus spears (about 1 pound)
1 cup (2 ounces) grated fresh Parmesan cheese
16 sheets (9 x 14 inches) thawed, frozen phyllo dough
Nonstick cooking spray

Aioli
1/2 cup jarred roasted red pepper, patted dry
1 lemon
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground black pepper
1 small garlic clove, pressed

Preheat oven to 450°F. Cut off tough ends of asparagus using Utility Knife, forming 5-inch spears; discard ends. Finely grate cheese using Microplane(R) Adjustable Grater.

Lay one sheet of phyllo on Cutting Board and spray with nonstick cooking spray. Sprinkle with about 1 tablespoon of the cheese. Place second sheet of phyllo over first, pressing together to seal. Cut sheet in half crosswise using Pizza Cutter, forming two rectangles. Place one asparagus spear onto one phyllo rectangle in upper left-hand corner, allowing tip to extend 1 inch past edge of phyllo.

Fold bottom of phyllo up over spear; roll tightly from left to right. Repeat with another asparagus spear and second phyllo rectangle. Place asparagus seam side down on Large Bar Pan with tips toward center. Repeat with remaining phyllo, cheese and asparagus spears. Lightly spray wrapped asparagus with nonstick cooking spray. Bake 8-10 minutes or until phyllo is light golden brown. Remove from oven to Stackable Cooling Rack.

Meanwhile, for aioli, finely chop red pepper using Food Chopper. Zest lemon using Microplane(R) Adjustable Grater to measure 1 teaspoon zest. Juice lemon to measure 2 teaspoons juice. Chop parsley using Pizza Cutter. In Classic Batter Bowl, combine red pepper, lemon zest, juice, parsley, mayonnaise, Italian seasoning, black pepper and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper(R). Serve asparagus with aioli.

Pampered Chef