Ingredients: |
Ingredients: 16 medium asparagus spears
2 ounces grated parmesan cheese
16 sheets phyllo, thawed
1/2 cup jarred roasted red peppers, patted dry
1 lemon
1 tbsp. chopped fresh parsley
1/2 cup mayonnaise
1/2 tsp Italian seasoning
1/2 tsp pepper
1 garlic clove, minced
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Directions: |
Directions:1. Preheat oven to 450º. Cut off tough ends of asparagus forming 5-inch sprears; discard ends.
2. Lay one sheet of phyllo on cutting board and spray with cooking spray. Sprinkle with about 1 tbsp. parmesan. Place second sheep of phyllo over first, pressing together to seal. Cut sheet in half crosswise forming two rectangles. Place one asparagus spear onto one phyllo rectangle in upper left-hand corner, allowing tip to extend 1-inch past edge of phyllo.
3. Fold bottom of phyllo up over spear; roll tightly from left to right. Repeat with another asparagus spear and second phyllo rectangle. Place aspargus seam side down on large bar pan with tips toward center. Repeat with remaining phyllo, cheese and asparagus spears. Lightly spray wrapped asparagus with cooking spray. Bake 8 to 10 minutes or until phyllo is light golden brown. Cool on a cooling rack.
4. Meanwhile, for aioli, finely chop red pepper. Zest lemon to measure 1 tsp zest. Juice lemon to measure 2 tsp juice. Chop parsley. In a large bowl, combine red pepper, lemon zest, juice, parsley, mayonnaise, Italian seasoning, pepper, and garlic; mix well. Serve asparagus with aioli.
Yield: 16 appetizers
Nutritional info (1 appetizer and 1 tbsp aioli): 110 calories, 7g fat, 9g carbs, 0g fiber, 3g protein |
This recipe for Phyllo-Wrapped Asparagus with Roasted Red Pepper Aioli is from