Wednesday, February 15, 2012

Phyllo Wrapped Asparagus

Made this yummy side dish for a special Valentine dinner for my hubby! It was so delicious! Goes together in a snap, really. In the past we have deep fried different veggies and those are good too, but we both really liked the delicate, crispy, bread taste on these. Much lighter than deep frying too. I imagine you can wrap just about anything in phyllo dough and it would taste good!

Phyllo Wrapped Asparagus

  • 2 dozen asparagus spears, depending on size (Mine were quite thin, so I used 4 in each one)

  • 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 1 pkg of the phyllo and cover it with a damp towel to keep it from drying out. Take 1 sheet of phyllo and at the seam, rip off 1/3 of the sheet of dough and set that small piece aside. Brush the remaining larger piece with some melted butter. Sprinkle with some Parmesan. (we are not "huge" Parmesan fans, so I sprinkled sea salt on them rather than Parmesan. I did however sprinkle the outside w/ the 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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