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Phyllo Wrapped Asparagus

    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 375F. Snap off the tough ends of the asparagus.
 Unwrap the phyllo 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, jelly-roll
 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.