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Phyllo-Wrapped Asparagus

2013-07-21
  • Yield: 8 servings
  • Servings: 8
  • Prep Time: 30m
  • Cook Time: 15m
  • Ready In: 45m

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Easy Entertaining Make-Ahead Vegetable

Is it Phyllo, Filo or Fillo? YES! All are correct. Is it the same as Puff Pastry? NO! Phyllo does not have butter and tends to dry out if neglected. Puff pastry is thick and layered with butter. Do not substitute! Phyllo is used for making Middle Eastern dishes like Baklava and the Greek translation literally means “leaf.”

YouTube – slower version with audio instructions

YouTube video  – fast with music and narrative

 

Ingredients

  • 2 large bunches of asparagus, washed, ends cut off
  • 1- 16 ounce box phyllo dough, defrosted
  • 1 cup butter, melted in microwave-safe glass container
  • 2 cups freshly grated Parmesan cheese
  • 2 lemons, juiced
 

Method

Step 1

Preheat oven to 375 degrees. Unroll phyllo dough and remove one piece, spreading it flat and horizontally on a silicone mat or similar surface. Brush (using a pastry brush) with butter, then fold in half horizontally, retaining the length, buttering again.

Step 2

Sprinkle ~1/4 cup grated cheese and sprinkle it over dough. Next place 5 stalks of asparagus at one end of the phyllo, sprinkle or spray with lemon juice.

Step 3

Start rolling up asparagus in dough until the end of the dough is reached, brushing butter on dough, making sure to butter and seal the end well.

Step 4

Place in a glass baking dish, sealed side down, and bake until browned and dough is baked, about 15 minutes. Serve hot.

Step 5

Check out this easy recipe on YouTube!

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