Phyllo Wrapped Asparagus and Boursin

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easy, delicious and pretty.

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Great concept, easily adaptable.
But come on, doesn't anyone actually read the recipes before posting them?
Brie is decidedly different to boursin.
With so few ingredients, it didn't take a rocket surgeon (that's a joke folks to see the error here.

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I would like to try this recipe but I am confused. The title is boursin cheese but the recipe is calling for brie cheese, then it says that it should be crumbled...Brie cheese does not crumble, it needs to be cut. Phylo should be folded into 4x4 rectangle??? 4x4 sounds like square. So the confusion continues...

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Instead of melted butter I used a little spray-on olive oil to keep the phyllo from drying out during the prep.

I used crumbled gorgonzola wrapped inside the phyllo with the asparagus, and sprinkled fresh grated parmesan on top, before baking it all up.

Now if I could figure out how to incorporate the tough ends of the asparagus into ?? a soup, or vegetable broth of some kind! Seems a waste to throw them out.

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Working with the phyllo is the hardest part of this recipe, and you get the hang of it very quickly! This was so wonderful with the asparagus tips, that I used my leftover stalks and phyllo to make some more for my husband and I the next day. Delicious.