Phyllo Wrapped Asparagus Recipe

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A light appetizer with big taste.
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Servings: 1 roll up
  • 1 bunch asparagus, ends trimmed
  • 1/2 package (16 oz) frozen phyllo dough sheets, thawed
  • 1/4 cup butter, melted
  • 1/2 cup asiago cheese, or parmesan, romano blend
Container: baking sheet
20 mins
15 mins
35 mins
  • Preheat oven to 375°.
  • Snap off the tough ends of the asparagus.
  • Unwrap phyllo and cut the stack in half lengthwise.
  • Wrap 1 stack back up and place in the refrigerator.
  • Keep the other stack that you will be working with covered with a damp towel.
  • Take 1 sheet of phyllo, lay it out flat, and bush it with melted butter.
  • Sprinkle asiago or blend of cheeses down the strip.
  • Take 2-3 asparagus and lay them perpendicular to the strip at one end.
  • Roll up gently, the tops and ends of the asparagus will be showing.
  • Place the roll, seam side down, on a baking sheet.
  • Brush the top with more melted butter and sprinkle with more cheese.
  • Repeat until all of the spears are used up.
  • Place in the oven and bake for 15-18 minutes or until golden brown and crispy.
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