• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 15


I usually only make this for four people, but the formula is easy, 1 TB Butter, 1 Phyllo sheet, 4 Asparagus spears.


  • 4 Sheets of Phyllo pastry
  • 4 Tb Melted Butter
  • 16 young Asparagus spears


  • Preheat oven to 400
  • Bring 2 quarts of salted water to a boil
  • Blanch asparagus for 2 minutes.
  • Remove from water to an ice bath to stop the cooking.
  • Lay out on paper towels to dry.
  • Take 1 sheet, and butter 1/2 of the sheet;
  • Fold it over to make a close approximation of a square.
  • Brush 1/2 of the sheet diagonally from point to point.
  • Fold 1 corner to the other creating a triangle.
  • Brush with butter again and lay asparagus down with top of spear away from the longest edge, leave a 1 1/2 inch space at the bottom and fold this over the bottom of the asparagus spears along the whole of the long side.
  • Roll the asparagus from one side to the other creating a roll-up.
  • Lay on a parchment lined baking sheet.
  • Bake for 8 -10 minutes or until phyllo is golden.

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