Recipe: Phyllo Wrapped Asparagus

Excellent appetizer that can be prepared ahead and baked just before 
serving.

Phyllo Wrapped Asparagus

(printable recipe)

Ingredients:

1 bunch of thin asparagus spears
1/2 (16 ounce) package frozen phyllo dough sheets, thawed per package directions. (Reserve second tube for later use - return to freezer.)
1/2 cup butter, melted
Wedge of Asiago cheese, shredded (could also use Parmesan)

Directions:

Preheat oven to 375'.
Snap off the tough ends of the asparagus. Steam spears for a few minutes in the microwave to partially cook.
Unwrap the phyllo and cut the stack in half lengthwise.
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. Cover completely.
Lay one asparagus spear across the short end of dough and add about a 1/2 tablespoon of cheese along spear. Then roll dough, spear and cheese jelly-roll style and place seam side down on a baking sheet.  Cover with damp towel as you prepare the remaining asparagus.
Repeat until all the asparagus spears are used up.


Before baking, brush with more melted butter. (If using Parmesan cheese, sprinkle on outside as well.)

Place baking sheet in oven and bake for 15 mins or until golden brown and crispy.

Delightful to devour!

Note: You can make these a bit ahead and keep covered in plastic wrap on a cookie sheet in the refrigerator. I have done this for a couple of days with leftovers and they were still great.

Number Of Servings: Makes about 32 asparagus spears

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