Thaw phyllo dough per package instructions (usually overnight in the fridge or 2 hours at room temperature).
Preheat oven to 375°. 3.) Rinse and dry asparagus. Cut 1-2 inches off the bottom of the asparagus.
Rinse and dry asparagus. Cut 1-2 inches off the bottom of the asparagus.
Tear one phyllo sheet in half length wise (carefully- the dough is delicate), lightly spray with olive or avocado oil, and wrap tightly around asparagus.
Place wrapped asparagus spears on foil-lined baking sheet and lightly spray with olive or avocado oil.
Bake 12-14 minutes until dough is crispy and light browned.