Pre-heat oven to 350 degrees F.( I used my toaster oven at 35o°).

Snap off the tough ends of the asparagus. Heat a pan of water to boiling. Add a generous pinch or two of salt. Boil for a couple of minutes until the asparagus is almost tender. Drain and pat dry. Cool. Unwrap the phyllo and cut the stack in half if the sheets are big. (I had a 13x9 phyllo sheet and just folded it in half.) You basically want the phyllo to be the length of the asparagus spears(folded in double). Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter(or olive oil). Sprinkle with some Parmesan, a sprinkle of chipotle(optional), a tiny bit of kosher salt and freshly ground pepper. Fold the corner of the other end...you don't have to do this(just my own personal idea), but I find it is prettier. It sort of shows you the distinct layers of the phyllo dough. Roll up, jelly-roll style.

Place each piece, seam side down, on a baking sheet. Brush with more melted butter( or olive oil). Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 10-15 minutes, or until golden brown and crispy. Do check on them, as you don't want to them to burn. Sprinkle with a bit more Parmesan cheese and a pinch of chipotle pepper before serving.