Phyllo Wrapped Asparagus
These were delicious...a tender asparagus inside and a crispy phyllo on the outside. The Parmesan provided just enough flavor while the chipotle gave it that tinge of smoky spice.
These wrapped asparagus look so elegant. Perfect for a gathering... as an appetizer or even as a side dish. Best when served warm. But, you know, I liked them even after they cooled off. You can prepare them ahead(cover them, so they won't dry out) and bake them later on during the day."Made this last evening for dinner. What an elegant easy asparagus dish. Rave reviews- even from someone who " doesen't like asparagus"! Will be great for holiday meals. Thanks for posting. PS..Did go with a variety of "dipping sauces" to try out..Mayo/horseradish/garlic won!" - CYAG
Yield: 4 Servings Ready in 20 minutes
favorite of 704 people 628 people want to try
Phyllo Wrapped Asparagus Preparation
Pre-heat oven to 350 degrees F.( I used my toaster oven at 35o°).
Snap off the tough ends of the asparagus. Heat a pan of water to boiling. Add a generous pinch or two of salt. Boil for a couple of minutes until the asparagus is almost tender. Drain and pat dry. Cool. Unwrap the phyllo and cut the stack in half if the sheets are big. (I had a 13x9 phyllo sheet and just folded it in half.) You basically want the phyllo to be the length of the asparagus spears(folded in double). 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(or olive oil). Sprinkle with some Parmesan, a sprinkle of chipotle(optional), a tiny bit of kosher salt and freshly ground pepper. Fold the corner of the other end...you don't have to do this(just my own personal idea), but I find it is prettier. It sort of shows you the distinct layers of the phyllo dough. Roll up, jelly-roll style.
Place each piece, seam side down, on a baking sheet. Brush with more melted butter( or olive oil). Repeat until all the asparagus spears are used up. 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.
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