Phyllo Wrapped Asparagus
  • Cooking Time: 15-18
  • 8 or 9 fresh asparagus spears, average size
  • (See how many sheets of phylo are in a pkg. multiply accordingly for amount of asparagus. you need 2-3 spears per sheet.)
  • 1/2 (16 oz.) package frozen Phyllo dough sheets, thawed
  • 1/4 c. butter, melted
  • 1/4 c. finely grated Parmesan Cheese
  1. Preheat oven to 350'.
  2. Snap off tough ends of the asparagus.
  3. Unwrap Phyllo and cut the stack in half lengthwise.
  4. Reserve 1 stack for later use.
  5. Cover dough with a damp towel to keep from drying out.
  6. Take 1 sheet of the dough and brush lightly with some melted butter.
  7. Sprinkle with some Parmesan cheese.
  8. Place 2-3 asparagus spears on the short end of the sheet of dough.
  9. Roll up, jelly roll style.
  10. Place each piece, seam side down, on a baking sheet.
  11. Brush with more melted butter and sprinkle with
  12. more Parmesan.
  13. Repeat until all asparagus are used.
  14. Place baking sheet in oven.
  15. Bake 15-18 minutes or until golden brown and crispy.