By Chef Danielle March 20th, 2010
I absolutely love asparagus and when it was on sale last week I bought 3 bunches. Ryan (my husband) refuses to eat it and so it is left to my 2 year old and I to consume all of it. I usually just steam or grill it and drizzle with a little olive oil and Chef Adam’s Dream Seasoning (amazing stuff that you can only by at the Orem Dream Dinners). However, I wanted to mix it up a bit so I made this tasty treat. Reagan ate more than I did I think (well not quite.
Phyllo Wrapped Asparagus
- 16 asparagus spears
- 16-ounce package phyllo sheets, thawed
- 1/2 cup butter, melted
- 1/2 cup finely grated Parmesan
Preheat oven to 375 degrees F.
Cut of 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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