"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Phyllo wrapped asparagus Recipe

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This recipe for Phyllo wrapped asparagus, by , is from Celebrating 100 years Johanna Bothof, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Villalobos / Muffin
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 medium asparagus spears (1 lb)
1/2 c (2 oz) grated fresh parmesan cheese
1/2 c melted butter
16 sheets (9x14) thawed phyllo dough

Directions:
Directions:
Trim tough ends of asparagus.
lay out one sheet of phyllo.(keep remaining sheets covered to keep from drying out)
Brush phyllo lightly with butter.
Sprinkle with 1 tbsp of parmesan. place second sheet over first.
Press together to seal.
Cut in 1/2 cross wise, forming 2 rectangles. place 1 spear onto phyllo in upper left hand corner, allowing tip to extend 1 " past edge.
Fold bottom of phyllo up over spear, then roll up tightly from left to right. Place seam side down on baking sheet. Brush lightly with butter. Repeat with remaining asparagus, phyllo, parmesan and butter.

Bake at 450 8-10 minutes till golden brown and serve with your favorite dip

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Muffin (Cathy Hoffman) brought this over for Easter 08 ....and we all fell in love! I am sure you will too!

 

 

 

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