1 Video | Photo: Phyllo Wrapped Asparagus Recipe
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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By mdaunno_7696589
Clark, NJ
on December 10, 2011
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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!
By shimmyglider
jacksonville, FL
on November 27, 2011
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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 :
By dhughes_4720602
Newcastle, WY
on July 28, 2011
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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
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