Phyllo Wrapped Asparagus

Total Time:
25 min
10 min
15 min

3 to 4 servings

  • 8 or 9 asparagus spears, depending on size
  • 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
  • 1/4 cup butter, melted
  • 1/4 cup finely grated Parmesan

Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 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 to 18 minutes, or until golden brown and crispy.

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    176 Reviews
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    Delicious! Super easy to make and everyone loved them. Will definitely make again! I'm glad they kept Paula's recipes on here!
    Made a few of these on a trial run prior to Easter tomorrow. Has anyone made these the night before and then baked them the following morning? I am making a lot of them and don't have assembling time on Sunday morning before church. So, I'm thinking of making them up tonight on a half sheet baking pan, covering with plastic wrap and a damp dish towel and refrigerating overnight. Will these bake properly the next morning after coming to room temp????
    I made these twice already. My sister told me about them. So I looked up Paula...I make them with the solid sheets and cut them into strips. Then butter and cheese them and wrap 2 or 3 asparagus in a spiral with the phyllo then sprinkle more cheese. They come out pretty too. They are so good. I'm making them for Easter.
    This is simple and delicious. I had a lot of left over phyllo, even using only half the package, so next time I'll plan another dish that will let me use the extra. This was a huge hit!
    Love 'em! so did our guests, thank you Paula.
    I made these for a small dinner party. The guests when nuts!! I mean NUTS! A repeater for sure.
    Just wonderdul, these were sooooo good, I couldn't stop eating them, will make again!
    Simple, elegant, and delicious! I tossed the asparagus with some olive oil and S&P before wrapping them. I also made half with parmigiano reggiano and the other half with feta - experiment with the cheeses you like. A great appetizer for Easter and Spring. Yum!
    I have made this recipe twice, Tonight I also added shredded cheddar cheese, which was also excellant.
    Delicious! If you're using skinny asparagus, I suggest using more than 3 spears for each. More like 4 or 5. Also, I used 2 sheets of dough instead of one. For one, it's easier to work with, and the puffs are ......puffier!
    I read the reviews before I made this and added garlic powder, salt and pepper for extra flavor. These were great! It was my first time using phyllo dough and it was easy. I'm going to experiment again with this recipe because I have a lot of leftover dough. Served these at Thanksgiving and people LOVED it :
    OMG! This is the B E S T!! I have served this several times this last year and the latest being two weeks ago for a "Full Moon" party with my golfing girlfriends. This was the HIT of the party. I'm heading out the door now to go help a friend make some for a party tonight. Thanks Paula! LOVE YA Lee from Wyoming
    I made this for our Easter dinner. It was such a hit. I made twice the amount that i thought we would need in order to have left-overs. There was non left! Everyone just loved it. Will make it again. Never had a Paula recipe let me down yet...
    so good.... i make it all the time for family dinners and everybody just LOVES it!
    One star from "mommypennylane"? Really? She must have not prepared it correctly, because this is a big hit with my family. It is soooo easy to make, and the results are awesome. The phyllo is buttery and crispy, the asparagus is tender. A light sprinkling of kosher salt really makes it pop.
    I was super excited to try this recipe after watching her make it on tv. I just love Paula but I was disappointed this time. I did not think it was worth the trouble of wrapping it in the very fragile phyllo dough. My husband and daughter ended up just peeling the dough off the asparagus to eat them anyways. I will NOT be making this again.
    I made these for a small party I had last night and it was a big hit. I did add some Paula Deen origanal seasoning. GREAT
    Delicious!! The recipe is elegant and super easy. Paula is awesome!
    Very good dish. I love having another option to serve asparagus. My little sister and I could eat asparagus three times a day! :)
    I think these would be absolutely wonderful without any change to the recipe. I saw them done with Brie by chef Robert. I doctored a little bit by using a piece of honey ham (prosciutto would be delish too!), a third a slice of smoked provolone (fresh moz would work too!), and a little garlic. Fantabulous! Can't wait to take them to a church dinner group in 2 weeks, thanks Paula! Make these y'all, you'll love 'em! <3
    Great tasting and simple. My husband loves it. I make it as a side dish for dinner and also it works well as a hot appetizer for a crowd since it can be made ahead of time and then just popped in the oven. Another great one from Paula!
    This was my first time working with asparagus AND phyllo dough... And even I was able to put them together. I am definitely a beginner. I made these for a housewarming party after we moved into our first house, and everyone loved them. Even my mother-in-law was impressed!!
    These were "To Die For". We LOVED them. I made them with 2 asparagus instead of 3, extra parmasean cheese, and a 1/2 slice of bacon. These were not only very good, but very presentable for any occassion. I made them as a snack on a rainy day.
    First time I've tried using Phyllo. So easy and so good. We absolutely love it. I'm wondering if I could use this same recipe with green beans???? Has anyone ever tried this?
    these were good with out my extra touches I used a garlic butter on the phyllo then sprinked it with a good parmesan, then followed the rest the same with more parm on the outside, soooooooooo good
    Tonight was my first time working with Phyllo sheets. I had no idea they could tear so easy. Keeping them covered with damp cloth is a must.

    I used way too much butter. I used the best parmaseno reggianno cheese. After reading all the coments that said they tasted too bland, I used some of Paula's House Seasoning also. (Salt, Pepper and Garlic Powder). I think that was really unessassary if you use a good cheese and the cheese is very salty anyway and the flavor of the cheese is strong.

    I will make a again but figure out how to use a lot less butter. The dough turned out very crisp and the asparagus turned out perfect. I only cooked for 12 minutes using convection oven.
    I took Angela's (another rater) idea and made this with Ellie Krieger's Garlic Basil Shrimp and both were great! (thanks for the pairing Angela!)
    Easy yes, but not very tasty! 1/4 cup of parmesan cheese is not enough for all those asparagus and even though I used closer to a cup, the finished product had no flavor.
    This recipe is excellant and so easy to prepare! Even my husband raved over it as well as myself, a person who really isn't into asparagus that much, but was crazy over the taste and simplicity of this recipe. I'll be making this one quite oten! Thanks Paula for sharing it!
    I made this for my grandson's birthday party and they were a big hit. Easy to make. I made a curry dip for them and it was fabulous. These make a great appetizer.
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    This recipe is featured in:

    Spring Entertaining Guide