Phyllo Wrapped Asparagus
6 (9 x 14-inch) sheets phyllo dough, thawed according to package directions
3 tablespoons Dijon mustard
6 (1-ounce) slices reduced-fat Swiss cheese, each cut in half
6 (1/2-ounce) slices deli-ham, each cut in half
1 pound asparagus, trimmed (about 24 spears)
Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.