Phyllo Wrapped Asparagus

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
3 to 4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.6 176
Delicious! Super easy to make and everyone loved them. Will definitely make again! I'm glad they kept Paula's recipes on here! item not reviewed by moderator and published
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???? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Love 'em! so did our guests, thank you Paula. item not reviewed by moderator and published
I made these for a small dinner party. The guests when nuts!! I mean NUTS! A repeater for sure. item not reviewed by moderator and published
Just wonderdul, these were sooooo good, I couldn't stop eating them, will make again! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I have made this recipe twice, Tonight I also added shredded cheddar cheese, which was also excellant. item not reviewed by moderator and published
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! item not reviewed by moderator and published

This recipe is featured in:

Spring Entertaining Guide