Phyllo Wrapped Asparagus

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Picture of Phyllo Wrapped Asparagus Recipe 1 Video | Photo: Phyllo Wrapped Asparagus Recipe
Rated 5 stars out of 5
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Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
3 to 4 servings
Level:
Easy
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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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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 175 reviews

  • on March 30, 2013

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    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????

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  • on March 24, 2013

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    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.

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  • on November 23, 2012

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    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!

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