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.
Ingredients For crispy garlic parmesan asparagus pillows
phyllo dough (defrosted)
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.
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.
Rinse asparagus and dry well.
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.
Lay the phyllo dough flat on your workspace, spray completely with butter spray.
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.
Sprinkle with Parmesan cheese.
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.
Then, from right to left, roll it all the way to make the bundle.
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.
Sprinkle all with garlic powder (not garlic salt cause the cheese and butter make it salty enough).
Then sprinkle cheese on top of the pastries.
Bake at 350 until golden brown about 15-20 minutes.
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