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Phyllo Wrapped Asparagus is the perfect party appetizer. It’s easy, it’s delicious and it looks so pretty on the plate. It might look a little complicated but trust me it’s not!
This is such an elegant looking and delicious tasting appetizer. People love it because it is healthier than a lot of the other appetizer choices you may find. It’s a perfect way to eat your veggies. I also love that it is finger food, no utensils required – just pick it up and eat.
The asparagus is tender on the inside and the phyllo dough gives it a nice little crunch. The Parmesan cheese adds just the right amount of flavor.
Ingredients Needed:
- Asparagus
- Phyllo Dough, this is found in the dessert freezer section, near the pie crust.
- Butter
- Parmesan cheese
How to Make Phyllo Wrapped Asparagus
- Separate out three layers of phyllo dough from the package.
- Brush the first layer gently with melted butter. You don’t have to cover the entire sheet.
- Lay your second layer on top, brush it with butter and repeat with the third layer.
- Cut the phyllo dough in half lengthwise and and then in half crosswise.
- Cut each rectangle diagonally from corner to corner, creating two triangles from each rectangle.
- Sprinkle each triangle with Parmesan cheese.
- Place two asparagus stems at the bottom of the triangle and roll asparagus up into phyllo dough.
- Add a dab of butter at the end of the dough to keep it closed if needed.
- Place each bundle of asparagus onto a parchment lined baking sheet.
- Brush with more melted butter and sprinkle with Parmesan cheese.
- Bake at 375 degrees F. until phyllo dough is golden brown and crispy and asparagus is soft, about 15-18 minutes. Time may vary depending on how thick your asparagus.
Tips from leigh Anne
- Take your time when working with phyllo dough. It is delicate. Keep it covered so it doesn’t dry out as you work with it.
- Use a pizza cutter when cutting the phyllo dough. It is much easier than using a knife.
- Use thinner asparagus for this dish, it cooks quicker and more evenly. If you are using thicker asparagus, only use one stem.
Check out more of my favorite appetizers:
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Phyllo Wrapped Asparagus
Ingredients
- 16 asparagus spears thin
- 3 sheets phyllo dough thawed
- 1/3 cup butter
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat oven to 375 degrees F.
- Wash and then trim off the tough ends of the asparagus
- Unwrap the phyllo and remove three sheets.
- Keep covered with towel until ready to use
- Take 1 sheet of phyllo and brush lightly with some melted butter, add second layer and repeat with butter, add third layer, repeat.
- Using a pizza cutter or a knife, cut the sheets of dough in half lengthwise and then crosswise so you have four rectangles. Cut each rectangle diagonally from top to bottom so you have two triangles from each rectangle. You will have eight pieces total.
- Sprinkle with some Parmesan.
- Place 2 pieces of asparagus spears on the wide part of the triangle.
- Roll up, jelly-roll style.
- Place each piece on a parchment covered baking sheet.
- Brush with more melted butter and sprinkle with more Parmesan
- Repeat until all the asparagus spears are used up
- Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy
Nutrition Facts:
Sadie says
I have made these for years and serve them at Easter time. My family absolutely loves them. They are even good cold the next day if you have some left over