• Preheat oven to 350 degrees.
• Make sure you buy nice thin asparagus, wash it thoroughly and cut off the bottom woody portion, about an inch maybe two inches.
• Melt two tablespoons of butter (measuring doesn't need to be accurate), crush and add 1 clove of garlic, the zest of half a fresh lemon.
• Pour this over the asparagus, and stir to coat.  Set aside.

Prepare the Phyllo Pastry

• Open the phyllo pastry, and cover with a slightly damp towel.    While working with your sheets of pastry keep the remaining filo sheets covered with the clean towel.
• Start with layering six sheets of the filo.   I like to work on parchment paper.  Lay a layer of phyllo onto parchment paper,  Brush very lightly with butter.  Repeat until you have six layers.  Sprinkle with a couple of tablespoons of the grated parmesan and add pepper to taste.
• Cut the phyllo pastry into 1/2 inch strips along the long side.  Then cut each strip in half.  You will end up with about 22 little strips.
• Wrap the strips around the asparagus starting at the tip.  I found the easiest way is to place the asparagus on an angle, start at the tip and then roll the asparagus.
• Bake on a parchment lined baking sheet and bake for about 20 minutes until brown.

Lemon Sour Cream Dip

• Place all ingredients in a bowl and stir.

Preparing Frozen Lemon Parmesan Asparagus Appetizers

• Remove from free, open the parchment, place on baking sheet and bake at 350 until golden.