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Ingredients
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Phyllo parcels
Asparagus filling
Garlic aioli
Method
Phyllo parcels
Prepare oven and sheet
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface to prevent sticky phyllo.
Prepare phyllo stack
Unwrap phyllo sheets and cover them with a slightly damp clean towel to prevent drying. Working with one sheet at a time, brush the sheet lightly with melted butter. Layer a second sheet on top and brush again, repeating until you have a stack of three buttered sheets.
Cut and fill
Cut the stacked phyllo into 6 roughly 4x6-inch rectangles (two rectangles per sheet if using standard phyllo). On the lower third of each rectangle, sprinkle about 0.5 oz (roughly 1 tbs) grated asiago, a scant sprinkle of lemon zest, and a pinch of salt and black pepper. Fold the bottom up over the filling once, then fold the sides in and roll or fold into a neat parcel so the asparagus can be tucked inside. Repeat for all rectangles.
Assemble asparagus
Toss trimmed asparagus with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Lay two asparagus spears (trimmed to fit if necessary) into each phyllo parcel on top of the asiago so the tips remain exposed or tucked slightly—either presentation works. Brush the outside of each parcel with remaining melted butter to ensure golden browning.
Bake
Place parcels on the prepared baking sheet and bake in the preheated oven 12–15 minutes, rotating the pan halfway, until the phyllo is crisp and deep golden brown and the cheese is melted. Remove from oven and let rest 2–3 minutes before serving.
Garlic aioli
Make aioli
While parcels bake, whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1/4 tsp Dijon mustard, 1/2 tsp olive oil, 1/8 tsp salt, and a pinch (1/16–1/8 tsp) black pepper in a small bowl until smooth. Taste and adjust seasoning—add a touch more lemon for brightness or a little more mustard for tang.
Rest
Let the aioli rest at room temperature for 5–10 minutes to allow the garlic to mellow and flavors to marry. If making ahead, refrigerate in a sealed container up to 24 hours; bring to room temperature before serving.
Serve
Plate 2 parcels per person (each containing two asparagus spears). Serve warm with a generous spoonful of garlic aioli alongside for dipping or drizzle. Optionally garnish with additional grated asiago and a little lemon zest.