Phyllo Wrapped Asparagus
Delightful and elegant, Phyllo Wrapped Asparagus is the perfect appetizer for entertaining or elevating your everyday meals. Fresh asparagus spears are encased in delicate, buttery layers of phyllo dough, brushed with melted butter, and sprinkled with Parmesan cheese for a crispy, savory bite that's irresistible. A hint of black pepper and optional garlic powder adds just the right amount of flavor, while the flaky golden crust pairs beautifully with the tender, vibrant asparagus. Quick to prepare in just under 30 minutes, this recipe makes for an impressive yet fuss-free snack or side dish. Serve these golden bundles warm, and watch them disappear in minutes! Perfect for dinner parties, holiday feasts, or whenever you're craving a crowd-pleasing treat.
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Recipe Information
Ingredients
- 16 pieces Asparagus spears
- 8 sheets Phyllo dough sheets
- 4 tablespoons Unsalted butter, melted
- 3 tablespoons Grated Parmesan cheese
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 0.25 teaspoons Garlic powder (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Wash the asparagus spears and trim the woody ends by snapping or cutting them off (usually about 1 to 2 inches from the base). Pat dry with a clean kitchen towel.
Take the phyllo dough out of the package and cover it with a damp kitchen towel to prevent it from drying out while you work.
Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter using a pastry brush. Fold it in half lengthwise to create a long strip.
Sprinkle a small pinch of Parmesan cheese (about 1/2 teaspoon) evenly over the phyllo strip.
Place one asparagus spear at one end of the phyllo strip. Roll the asparagus diagonally in the phyllo dough, wrapping it tightly, and place it seam-side down on the prepared baking sheet.
Repeat this process with the remaining asparagus and phyllo sheets, re-covering the phyllo dough with the damp towel in between rolls.
Once all the spears are wrapped, brush the tops and sides lightly with melted butter. Sprinkle the wrapped spears evenly with a touch of salt, black pepper, and garlic powder if desired.
Bake in the preheated oven for 10-12 minutes, or until the phyllo is golden brown and crisp.
Remove from the oven and let cool for 2-3 minutes before serving. Serve warm as an appetizer or snack.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 2.3 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
