Wednesday, April 22, 2009
Phyllo Wrapped Asparagus
I served these with some leftover ham from Easter and boy were these ever good! I'd never had asparagus this way before and plan on making it many more times this way in the future. This is a Paula Deen recipe so you know it's another "husband request." I didn't have any phyllo so I used pastry dough instead since that was what I had on hand. Very easy to make also....
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo dough and cut the stack in half lengthwise. Reserve 1 stack for later use. 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. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jellyroll style. Place each piece, seam side down, on a 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.