Phyllo Wrapped Asparagus
From dottiet 17 years ago
- 15 minutes to make
- Serves 4
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!
Ingredients
- 8 or 9 asparagus spears, depending on size shopping list
- 1/2 (16-ounce) package frozen phyllo dough sheets, thawed shopping list
- 1/4 cup butter, melted shopping list
- 1/4 cup finely grated Parmesan shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
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.
hollymayb
in Baltimore loved it
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Love this, great recipe.
juliecake
in Bluffdale loved it
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Asparagus are coming into season perfect timing.
Thank you Dottie
Michael
trigger
in loved it
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