Phyllo-dough lasagna with asparagus

Method

1. Thaw the phyllo-dough
2. Cook the asparagus in a non-stick pan with 3 tablespoons of extra virgin olive oil, add salt and pepper to taste.
3. Lasagna: layer the phyllo-dough, the asparagus and cheese. Top off with a double layer of phyllo-dough and brush with butter.
4. Put in a preheated oven at 200°C and bake until golden.