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 a perfect holiday or anytime party appetizer. The asparagus is tender on the inside and the phyllo dough gives it a nice little crunch. The Parmesan cheese just makes everything better.
I first made phyllo wrapped asparagus over ten years ago when I was in charge of the menu for a large women’s event at church. We were feeding over 200 women and we were putting together a buffet of sweet and savory treats. The food had two qualifications, it needed to be delicious but it also needed to look pretty and this recipe qualified for both! One of the members of our committee suggested this recipe and it was a total hit. The serving dish was totally empty at the end of the evening.
It may look fancy but it is easy to make and so delicious!
Ingredients for Phyllo Wrapped Asparagus:
- Phyllo dough (this is found in the dessert freezer section, near the pie crust)
- Parmesan cheese
How to Make Phyllo Wrapped Asparagus
The most difficult part is working with the phyllo dough which can be a little delicate but just take your time and keep it covered so it doesn’t dry out as you work with it and you’ll be fine.
- Separate out three layers of phyllo dough from the package.
2. Gently brush the first layer with melted butter, you don’t have to cover the entire sheet. Then lay your second layer on top, brush it with butter and repeat with the third layer.
3. Using a pizza cutter or knife, cut the phyllo dough in half lengthwise and and then in half crosswise. Cut each rectangle quarter diagonally from corner to corner, creating two triangles from each rectangle.
4. Sprinkle each triangle with Parmesan cheese and lay two asparagus stems onto dough. I like to use thinner asparagus, it cooks quicker and more evenly. If you are using thicker asparagus, only use one stem. Place asparagus at the bottom of the triangle and roll asparagus up into phyllo dough. Add a little dab of butter at the end of the dough to keep it closed if needed. You will have eight pieces total.
5. Place each bundle of asparagus onto a parchment lined baking sheet. Brush with more melted butter and sprinkle with Parmesan cheese.
6. Bake the asparagus at 375 degrees F. for 15-18. Time may vary depending on how thick your asparagus is. You want the phyllo to be golden brown and crispy.
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.
Check out more of my favorite appetizers:
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Phyllo Wrapped Asparagus Recipe
Phyllo Wrapped Asparagus
- 16 asparagus spears thin
- 3 sheets phyllo dough thawed
- 1/3 cup butter
- 1/2 cup Parmesan cheese grated
- 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
Originally posted September 29, 2009
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