Phyllo Wrapped Asparagus

Club Recipes


This was prepared by Betty Ellis for our December, 2012, meeting. Her source was the Food Network.

★★★★★ 1 vote
15 Min


8 or 9
asparagus spears, depending on size
1/2 pkg
frozen phyllo dough sheets (16 ou pkg), thawed
1/4 c
butter, melted
1/4 c
finely grated parmesan


1Preheat over to 375.
2Snap off tough ends of asparagus. Unwrap phyllo and cut the stack into half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep if from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some parmesan. Place 2-3 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. When done let cool and drain on paper towels.
3*Don't crowd on pan or they will steam and not crisp.
4These can be prepared ahead and set in refrigerator overnight and then cooked. Cover well and remove cover before baking.

About this Recipe

Course/Dish: Vegetable Appetizers