Method:
1. Preheat oven to 200°C. Grease an oven tray.
2. Brush pastry with butter; sprinkle with cheese. Cut pastry sheet into four rectangles.
3. Place one asparagus spear on corner of each wrapper; roll pastry to enclose filling, folding in ends. Place on prepared tray; brush with remaining butter, sprinkle with paprika. Bake 10 minutes or until pastry is browned lightly.
4. Meanwhile, combine remaining ingredients in small bowl.
5. Serve asparagus and parmesan twiglets with rosemary cream and lemon wedges, if desired.