Friday, April 10, 2009

Asparagus wrapped in phyllo

I've always wanted to wrap asparagus in something, other than the obvious prosciutto. I made this appetizer for a dinner party and it was a big hit. Enjoy!


Asparagus wrapped in Phyllo
(adapted from Paula Deen)

1 lb asparagus, tough ends removed
1 package of phyllo dough, thawed
1/2 stick unsalted butter, melted in the microwave
1/2 lb aged parmesan reggiano (as high quality as you can afford), finely grated
fresh ground pepper
sea salt

Note: A brush is useful for applying the butter to the phyllo.

Preheat oven to 375. Unroll the phyllo on the counter top and cut a 6" wide stack of sheets. The width of the phyllo should cover up to the tips of the asparagus spears and leave some of the end exposed. Put the rest of the phyllo in the freezer immediately to keep from drying out.

Remove one sheet, keeping the rest covered with a towel. Brush the sheet with melted butter. Dust the sheet with fresh ground pepper, sea salt, and generous amounts of parmesan. Place 2 asparagus spears on the short end of the sheet and roll. Place flat in a baking dish, seam side down. Repeat until all spears are used.

Sprinkle parmesan, sea salt, and black pepper over the wrapped asparagus. Bake in the oven for 15-18 min until crispy.

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