3 1/2 ounces ( 1/2 cup drained) oil-packed tuna

1 tablespoon softened butter

2 teaspoons freshly squeezed lemon juice

Zest of 1/2 lemon

Pepper to taste

24 thick stalks asparagus, cooked crisp-tender and cooled

24 sheets phyllo pastry

About 1/2 cup melted butter

Preheat the oven to 400 degrees. In a small bowl, mash the drained tuna with the softened butter, lemon juice, and lemon zest. Season to taste with the pepper. Set aside.

Pat the asparagus dry with paper towel. Keep the stack of phyllo covered with plastic wrap and a cloth kitchen towel. Remove 2 sheets and place them in a pile with the short edge in front of you. Working quickly so the phyllo doesn't dry out, brush the top sheet with the melted butter, then cut it in half vertically, so you now have 2 narrow strips. Each strip contains 2 layers and is enough to make 2 asparagus-tuna rolls. Place an asparagus stalk near the bottom (close to you) on 1 strip and add 1 teaspoon of the tuna mixture. Working quickly, roll it up, tucking the edges in. As soon as the asparagus and tuna filling is enclosed and you have a compact roll, cut the phyllo, then lightly brush the exterior of the roll with the melted butter. Place it on a baking sheet.

Continue this way using each strip of phyllo to make 2 rolls. When you have used all the asparagus and the tuna mixture, bake the rolls for 15 to 18 minutes or until golden. Transfer them to a plate lined with kitchen towels to cool. They can be served at room temperature or reheat them in a 300-degree oven for 5 to 7 minutes.

Makes 24.