Phyllo Wrapped Asparagus with Parmesan

1. Pre-heat oven to 350 degrees F.
2. Next, To blanch or not to blanch. Recipes for phyllo wrapped asparagus are abundant on the internet. Some do. Some don’t. I didn’t want to risk it  being too crunchy, so I did.
3. Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green and almost tender. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside.
4. Unwrap the phyllo and cut the stack in half if the sheets are big. (I had a 13×9 phyllo sheet and just folded it in half.) You basically want the folded phyllo sheet to be the length of the asparagus spears.
5. Remove phyllo from package and place a barely damp towel over it to keep it from drying out.

Phyllo Wrapped Asparagus with Parmesan

6. Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some parmesan and then pepper.

Phyllo Wrapped Asparagus with Parmesan

7.  Fold the corner of the other end, repeat with the butter and cheese, and place a stalk of the asparagus on the bottom edge of a rectangle.

Phyllo Wrapped Asparagus with Parmesan

8. Roll up, jelly-roll style.

Phyllo Wrapped Asparagus with Parmesan

9. Place each piece, seam side down, on a baking sheet. Brush with more melted butter. Repeat until all the asparagus spears are used up.

Phyllo Wrapped Asparagus with Parmesan

10. Place baking  sheet in oven and bake for 10-15 minutes, or until golden brown and crispy. Do check on them, as you don’t want to them to burn. Sprinkle with a bit more Parmesan cheese and a pinch of chipotle pepper before serving.
Serve hot/warm.

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

3 thoughts on “Phyllo Wrapped Asparagus with Parmesan

Leave a Reply to Jean Rakoczy Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>