Asparagus Wrapped In Phyllo

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Ready In:
38mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • Bring the water to a boil in a large pot.
  • Trim 1 inch off the bottoms of the asparagus stalks.
  • Add the asparagus heads and the salt to the boiling water.
  • Cook for 3 minutes, or until the asparagus is tender.
  • Drain and run the asparagus under cold water.
  • Pat dry.
  • Lay one layer of the phyllo dough on the counter and brush one side with the melted butter.
  • Place the second layer of dough directly overtop and brush with butter again.
  • Repeat for the third layer.
  • Cut the phyllo evenly in quarters.
  • Place 4 to 6 stalks of asparagus on one of the pieces of layered phyllo.
  • Sprinkle 1 teaspoon of the parmesan cheese overtop, then fold the phyllo dough over the asparagus so that it forms a triangle.
  • Seal the edges gently with fingertips.
  • Lightly coat the tops of the triangles with butter.
  • Bake the phyllo in the oven for about 20 minutes, or until the phyllo dough is golden brown.
  • Serve immediately.

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