Phyllo Wrapped AsparagusSubmitted by Linda Borella
Snap off tough ends of asparagus. Unwrap the phyllo & cut the stack in half lengthwise. Reserve one stack for later use. Cover the phyllo with a damp towel to keep it from drying out.. Take 1 sheet of phyllo and replace damp towel. Place the sheet on a flat surface. Brush sheet lightly with some melted butter. Sprinkle with some Parmesan. Place 2-3 spears on the short end of the sheet. Roll up jelly-roll style. Place each roll, seam side down, on a baking sheet. Brush with more butter & sprinkle with more Parmesan. Repeat until all the asparagus is used. Place baking sheet on middle rack in oven & bake for 15 - 18 minutes or until golden brown & crispy. |
Previous Page |
Return Home |