Phyllo Wrapped Asparagus
Source of Recipe
Paula Deen
Recipe Introduction
These are great if you add thin slices of ham, toasted walnuts and gouda cheese instead of, or in addition to, the Parm.
OR ....put feta that had roasted red pepper and garlic in half of them and julienned ham and swiss in the other half. Sprinkled the parmesan on top of the phyllo before baking
List of 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
Recipe
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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