Phyllo Wrapped Asparagus - Paula Deen

Recipe courtesy of Paula Deen. These are a hit every time I serve them.

Phyllo Wrapped Asparagus - Paula Deen

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8 or 9

    asparagus spears, depending on size

  • ½

    (16-ounce) package frozen phyllo dough sheets, thawed

  • ¼

    cup butter, melted

  • ¼

    cup finely grated Parmesan

Directions

1. Preheat oven to 375 degrees F. 2. Snap off the tough ends of the asparagus. 3. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. 4. Cover the phyllo with a damp towel to keep it from drying out. 5. Take 1 sheet (or 2) of phyllo and brush lightly with some melted butter. 6. Sprinkle with some Parmesan. 7. Place 2 to 3 (I use 1) asparagus spears on the short end of the sheet. 8. Roll up, jelly-roll style. 9. Place each piece, seam side down, on a baking sheet. 10. Brush with more melted butter and sprinkle with more Parmesan. 11. Repeat until all the asparagus spears are used up. 12. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.


Nutrition

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