Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections.
Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 416 (100%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 123.2mg||38 %|
|Sodium 346.6mg||12 %|
|Potassium 47.5mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.4g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 416
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