Best Asparagus Wrapped In Phylo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO



Asparagus Wrapped in Crisp Prosciutto image

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

Provided by Teresa Haider

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 16

Number Of Ingredients 3

1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
  • Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
  • Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g

PHYLLO WRAPPED ASPARAGUS



Phyllo Wrapped Asparagus image

Make and share this Phyllo Wrapped Asparagus recipe from Food.com.

Provided by frozenmargarita

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 4

8 -9 asparagus spears, depending on size
0.5 (16 ounce) package frozen phyllo pastry sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated parmesan cheese

Steps:

  • Preheat oven to 375 degrees F.
  • 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.

Nutrition Facts : Calories 406.8, Fat 22.4, SaturatedFat 12.3, Cholesterol 48, Sodium 633.9, Carbohydrate 41.8, Fiber 2.2, Sugar 0.7, Protein 9.7

BRIE AND ASPARAGUS IN PHYLLO



Brie and Asparagus in Phyllo image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 35m

Yield 8 (2-piece) servings

Number Of Ingredients 5

5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4)
1 cup melted butter
1/4 cup grated Parmesan
1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched

Steps:

  • Preheat oven to 350 degrees F.
  • Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

PHYLLO WRAPPED ASPARAGUS AND BOURSIN



Phyllo Wrapped Asparagus and Boursin image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 8 servings of 2 appetizers each

Number Of Ingredients 5

5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20)
1 cup melted butter
1/4 cup Parmesan
1 small wheel brie cheese (8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched

Steps:

  • Preheat oven to 350 degrees F.
  • Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

ASPARAGUS PHYLLO BAKE



Asparagus Phyllo Bake image

I'm Greek and grew up wrapping everything in phyllo. When asparagus is in season, I bring out the phyllo and start baking. -Bonnie Geavaras-Bootz, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
5 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
3/4 cup butter, melted
16 sheets phyllo dough (14x9 inches)

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus., Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying., Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.

Nutrition Facts : Calories 295 calories, Fat 22g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 351mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

ASPARAGUS WRAPPED IN PHYLLO



Asparagus Wrapped In Phyllo image

Make and share this Asparagus Wrapped In Phyllo recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 38m

Yield 4 serving(s)

Number Of Ingredients 6

2 quarts water
1/2 lb asparagus
1 teaspoon salt
3 sheets store-bought phyllo dough
3 tablespoons butter, melted
4 teaspoons parmesan cheese, grated

Steps:

  • Preheat the oven to 350 degrees.
  • Bring the water to a boil in a large pot.
  • Trim 1 inch off the bottoms of the asparagus stalks.
  • Add the asparagus heads and the salt to the boiling water.
  • Cook for 3 minutes, or until the asparagus is tender.
  • Drain and run the asparagus under cold water.
  • Pat dry.
  • Lay one layer of the phyllo dough on the counter and brush one side with the melted butter.
  • Place the second layer of dough directly overtop and brush with butter again.
  • Repeat for the third layer.
  • Cut the phyllo evenly in quarters.
  • Place 4 to 6 stalks of asparagus on one of the pieces of layered phyllo.
  • Sprinkle 1 teaspoon of the parmesan cheese overtop, then fold the phyllo dough over the asparagus so that it forms a triangle.
  • Seal the edges gently with fingertips.
  • Lightly coat the tops of the triangles with butter.
  • Bake the phyllo in the oven for about 20 minutes, or until the phyllo dough is golden brown.
  • Serve immediately.

Nutrition Facts : Calories 138.6, Fat 10.1, SaturatedFat 6, Cholesterol 24.4, Sodium 754.5, Carbohydrate 9.9, Fiber 1.4, Sugar 0.8, Protein 3.1

Related Topics