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Phyllo Wrapped Asparagus Recipe

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This recipe for Phyllo Wrapped Asparagus is from Preston-Bell Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch asparagus (about 20 spears)
1- 16 oz pkg frozen phyllo dough, thawed
1/2 c butter, melted
1/2 c finely grated Parmesan cheese
4 oz Proscutto (optional)
Directions:
Directions:
Preheat oven to 375º.
1. Snap off the tough ends of the asparagus.
2. Unwrap the phyllo and take one sheet of phyllo and put on pastry mat. Keep the rest of the phyllo covered.
3. Fold phyllo in half to make a long, skinny, rectangle.
4. Brush dough lightly with some melted butter and sprinkle with some Parmesan.
5. Cut phyllo in half and place asparagus spear at the edge of the phyllo and roll up.
6. Place seam side down on a baking sheet. Repeat until all the asparagus spears are used up.
7. Brush rolls with butter and sprinkle with more Parmesan if you wish.
8. Place baking sheet in oven and bake for 15 to 18 min until golden brown and crispy.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
If you wish you can wrap a piece of Proscuitto around the spear before rolling in phyllo before baking.

 

 

 

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