Phyllo Wrapped Asparagus

Bower Hill Recipes - Party Foods & Hor D'Oeuvres

Phyllo Wrapped Asparagus
Submitted by Linda Borella

8 or 9 asparagus spears
1/2 pkg. frozen phyllo dough, thawed (Note: There are 2 rolls per pkg. This recipe uses 1 roll.)
1/4 cup butter, melted
1/4 cup finely grated Parmesan

Preheat oven to 375 degrees.

Snap off tough ends of asparagus. Unwrap the phyllo & cut the stack in half lengthwise.
Reserve one stack for later use.

Cover the phyllo with a damp towel to keep it from drying out..
Take 1 sheet of phyllo and replace damp towel. Place the sheet on a flat surface.
Brush sheet lightly with some melted butter. Sprinkle with some Parmesan.
Place 2-3 spears on the short end of the sheet. Roll up jelly-roll style.

Place each roll, seam side down, on a baking sheet.
Brush with more butter & sprinkle with more Parmesan.

Repeat until all the asparagus is used.

Place baking sheet on middle rack in oven & bake for 15 - 18 minutes or until
golden brown & crispy.

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