Preheat oven to 425 degrees. Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly tender to the bite, about 3 minutes. Place one sheet of phyllo on a cutting board. Set aside the remaining sheets; cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into nine rectangles, two cuts down from the top, two cuts across. Place an asparagus spear at the bottom of the short side of the rectangle with the tip sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll up spear and seal with butter. Finish with remaining spears. Place on cookie sheet lined with parchment paper. Sprinkle with remaining cheese, salt, and pepper. Cover the exposed asparagus tips with foil. Bake until golden brown and crispy 10 to 12 minutes. Serve warm. Makes 36 single asparagus straws.