Phyllo Wrapped Asparagus
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- Preheat oven to 350'.
- Snap off tough ends of the asparagus.
- Unwrap Phyllo and cut the stack in half lengthwise.
- Reserve 1 stack for later use.
- Cover dough with a damp towel to keep from drying out.
- Take 1 sheet of the dough and brush lightly with some melted butter.
- Sprinkle with some Parmesan cheese.
- Place 2-3 asparagus spears on the short end of the sheet of dough.
- 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 asparagus are used.
- Place baking sheet in oven.
- Bake 15-18 minutes or until golden brown and crispy.