Phyllo Wrapped Asparagus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 or 9 asparagus spears, depending on size
1/2 (16 ounce) pkg frozen phyllo dough sheets, thawed
1/4 c butter, melted
1/4 cup finely grade Parmesan
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Directions: |
Directions:Preheat oven to 375 degrees
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in 1/2 lengthwise. Reserve 1 stack for later use. Cover the phyllo w/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 15-18 minutes, or until golden brown and crispy. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:approx 30-45 min |
Personal
Notes: |
Personal
Notes: I usually stack these up in a tubular type vase (wide mouth) that has been lined with large lettuce leaves. I then place the asparagus in the center of the leaves to make it look like a vase of flowers....They look beautiful on your table and are truly delicious.
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