Phyllo Wrapped Asparagus
photo by Danny's Diner
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
3-4
ingredients
- 8 -9 asparagus spears, depending on size
- 0.5 (16 ounce) package frozen phyllo pastry sheets, thawed
- 1⁄4 cup butter, melted
- 1⁄4 cup finely grated parmesan cheese
directions
- Preheat oven to 375 degrees F.
- Snap off the tough ends of the asparagus.
- Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
- Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.
- Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
- Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
- Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
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Reviews
-
This is a great recipe, easy to make, tasty and impressive. I have made it twice already. I used 1 sheet folded in half and buttered each half inside and out accordingly. I too sprinkled parmesan inside the layers of phyllo and the second time I added some chopped mushrooms in with the asparagus and of course a little dash of salt in each one. Thanks for sharing this one!
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RECIPE SUBMITTED BY
DIANE B.
USA