Tuesday, March 2, 2010

Paula Deen's wrapped Asparagus

This recipe is adapted from Paula Deen on the food network.

These phyllo wrapped asparagus spears make a great side dish or appetizer. The phyllo works as a little steam oven and makes the asparagus incredibly moist. Phyllo is great because you can put it in the freezer and whip it out when you need it and it comes in a huge pack.

Phyllo wrapped Asparagus


  • 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


Remove ends of 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.

Place each piece on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan.

Place baking sheet in oven and bake for 15 to 18 minutes at 375, or until golden brown and crispy.

I wonder what it would be like with bacon wrapped around the outside?? (food for thought)

1 comment:

  1. These look awesome! I'll bet they made a great appetizer, thanks!



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