Recipe
Phyllo Wrapped Asparagus Recipe
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Dottiet / All my dishes 5 months ago
This is from Paula Dean...love that Southern Lady. Looks so good and how I love asparagus...here I thought it was always fingerfood. LOL Hope you love this one! I sure do. Hats off to Paula!
Prep:10m Cook:15m Servings:4
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 Dottiet |
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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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sparow64 5 months ago said:
Love this one! I'm an asparagus fanatic!
trigger 5 months ago said:
Asparagus are coming into season perfect timing.
Thank you Dottie
Michael
trigger 5 months ago said:
You are having the same trouble I am having with PHOTO UP loading as the title of the recipe. I takes me as many as 6 times before it loads.
I pre- rated as beautiful it my feeling is you would not post an ugly food photo.
Michael
watson2167 5 months ago said:
I love Paul Dean...i watched her show everyday..she got great recipes and thanks you for this one..it's very easy and very gormatly look for parties...thank again.
juliecake 5 months ago said:
Love this, great recipe.
hollymayb 3 months, 4 weeks ago said:
I made this as a Mother's Day Appy and my Mom (not to mention the rest of my family) absolutely loved them! You have no idea how fast these disappeared! I served them with a roasted garlic and parmesan aioli.