Real Recipes From Real Home Cooks ®

crispy garlic parmesan asparagus pillows

★★★★☆ 5
a recipe by
Lisa 'Gayle' Goff
Chula Vista, CA

I'm pretty sure I am not the first to make these but they are WONDERFUL and everyone should try them.

Blue Ribbon Recipe

We love creative ways to prepare vegetables and these asparagus pillows are really delicious. The asparagus roasted in the phyllo dough is such a treat. Especially with the freshly grated Parmesan for saltiness and garlic powder for extra flavor. These will definitely be a highlight on your table and are a great way to get kiddos to eat their vegetables.

— The Test Kitchen @kitchencrew
★★★★☆ 5
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For crispy garlic parmesan asparagus pillows

  • 1 bunch
    asparagus, fresh
  • 1 pkg
    phyllo dough (defrosted)
  • 1-2 c
    fresh grated Parmesan cheese
  • garlic powder, to taste
  • spray butter (you can melt butter and brush the dough but I found the spray butter was much easier and quicker)

How To Make crispy garlic parmesan asparagus pillows

Test Kitchen Tips
If you use spray butter on the phyllo, the pillows will be crispy on the outside and bready in the middle. Using the melted butter will make them crispy all the way through. Choose your preferred style.
  • Setting out all ingredients before preparing bundles.
    You want to work as quickly as possible to keep the dough from drying out so you don't need to do the whole moist towel cover up thing.
  • Rinsing asparagus in a colander.
    Rinse asparagus and dry well.
  • Trimming the ends from the asparagus.
    Cut the bottom ends off and discard. If you have thick asparagus you can use a potato peeler and peel about 1/2 way up the stalk so it's not fibrous when eating.
  • Spraying phyllo with spray butter.
    Lay the phyllo dough flat on your workspace, spray completely with butter spray.
  • Laying asparagus onto the phyllo.
    Lay 3 or 4 pieces of asparagus (depending on their size) at the far right of the dough with 1/3 the stalk over the top edge.
  • Sprinkling asparagus with Parmesan cheese.
    Sprinkle with Parmesan cheese.
  • Folding the bottom part of the phyllo over the asparagus.
    Then fold the bottom of the 2 or 3 pieces of dough (I like 2 and my husband likes 3 so it's more bready less vegetable flavor) up over the asparagus like tucking into bed.
  • Rolling asparagus in the phyllo.
    Then, from right to left, roll it all the way to make the bundle.
  • Spraying outside of phyllo with spray butter.
    Spray outside totally with butter spray and lay on parchment lined baking tray and repeat until you use all the dough and asparagus. It usually works out just about right but towards the middle, I decide if I need to increase the asparagus to dough ratios so I use the whole thing because they heat up nicely the next day too.
  • Sprinkling garlic powder onto bundles.
    Sprinkle all with garlic powder (not garlic salt cause the cheese and butter make it salty enough).
  • Sprinkling Parmesan cheese over the bundles.
    Then sprinkle cheese on top of the pastries.
  • Baking bundles until golden brown.
    Bake at 350 until golden brown about 15-20 minutes.