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.
Pre-heat oven to 350 degrees F. ( I used my toaster oven at 350°).
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). Place one asparagus spear on the phyllo sheet then sprinkle with some Parmesan, 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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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 154 | ||
Calories from Fat: 143 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 42mg | 13 % | |
Sodium 134mg | 5 % | |
Potassium 119.6mg | 3 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.1g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database 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: 154
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