Best Phyllo Wrapped Asparagus Recipes

PHYLLO WRAPPED ASPARAGUS AND BOURSIN

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.

PHYLLO WRAPPED ASPARAGUS

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.

BACON AND PHYLLO-WRAPPED ASPARAGUS AND MOZZARELLA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet generously with cooking spray.
• Heat olive oil in a skillet over medium heat. Add asparagus and rosemary; cook and stir until asparagus is tender, about 3 minutes.
• Lay 2 phyllo sheets on a flat work surface. Place 2 slices of mozzarella cheese side-by-side in the center; cover with a small scoop of asparagus. Fold in long edges of phyllo to cover asparagus; overlap short ends in the center to form a package. Wrap a slice of Canadian bacon around phyllo package. Repeat with remaining ingredients.
• Arrange phyllo packages on the baking sheet.
• Bake in the preheated oven until phyllo is crispy and Canadian bacon is browned, 20 to 30 minutes.

PHYLLO-WRAPPED ASPARAGUS & PROSCIUTTO ROLLS

Steps:

• Preheat the oven to 200°C.
• Crush and finely chop the garlic and put it with the butter in a small pan over a low heat. Heat it until the butter has melted - be careful! Butter burns very easily, as does garlic.
• Remove from the heat and allow to stand for 10 minutes. Sieve the butter/garlic mixture into a bowl.
• Peel and trim the bases of the asparagus stalks.
• Brush a sheet of phyllo with the flavoured butter, double it over and sprinkle it with parmesan and freshly ground black pepper. Lay a slice of Parma Ham on top, then place an asparagus spear across and roll the phyllo pastry around it. Brush the roll with more butter, cut off the ratty ends to tidy it up, then cut the phyllo-wrapped asparagus diagonally into 5cm lengths and place on a sheet of greaseproof paper on a baking tray. Repeat with the rest of the asparagus, phyllo and Parma ham.
• Bake for 10 minutes or until golden brown.
• Remove to a serving dish and watch them disappear.

PHYLLO WRAPPED ASPARAGUS

Steps:

• 1. Preheat over to 375.
• 2. Snap off tough ends of asparagus. Unwrap phyllo and cut the stack into half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep if from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some parmesan. Place 2-3 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 15-18 minutes or until golden brown and crispy. When done let cool and drain on paper towels.
• 3. *Don't crowd on pan or they will steam and not crisp.
• 4. These can be prepared ahead and set in refrigerator overnight and then cooked. Cover well and remove cover before baking.

PHYLLO WRAPPED ASPARAGUS

Steps:

• 1. Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.
• 2. Place 1 phyllo sheet with the short end facing you . (cover remaining sheets of phyllo with plastic wrap to keep them from drying out). Lightly spray phyllo with non-stick spray: top with second phyllo sheet and lightly spray with non-stick spray.
• 3. Brush the top of the phyllo sheet evenly with 1 tablespoon of mustard. With sharp knife, cut layered sheets lengthwise in half then crosswise to make 4 rectangles.
• 4. Top each rectangle with once cheese slice and one ham slice. Place two asparagus spears near the bottom of the rectangle and roll it up snugly like a cigar.
• 5. Lightlyspray the rolls with non-stick spray and place, seam side down, on the baking sheet.
• 6. Repeat with the rest of the ingredients to make 12 rolls total.
• 7. Bake until rolls are lightly browned and crisp, 15-20 minutes. Let cool 5 minutes before serving.
• 8. Per serving: (2 rolls) 146 cal; 14 g Protein; 4 tot fat; 1 g Sat Fat; 1 g Mono Fat; 15 g Carb; 2 g Fiber; 2 g sugar; 300 mg Calcium; 3 mg Iron; 457 mg Sodium; 17 mg Cholesterol.

PHYLLO WRAPPED CHEESY ASPARAGUS

Steps:

• Thin cream cheese with the milk.
• Carefully unroll phyllo dough and cut 3 strips width-wise. Cover with a damp towel to keep moist while you are working. Layer 3-4 strips of phyllo on your work surface, brushing melted butter and sprinkling some bread crumbs between each layer, as well as on the top. On the top strip additionally, spread some of the cream cheese mixture and sprinkle some of the parmigiano cheese. Take 3 asparagus spears, lay on top of the phyllo strips and wrap around middle/bottom part of asparagus. It should look very pretty with some of the green sticking out on both ends. Brush additional butter on top and sprinkle more parmigiano cheese and bread crumbs.
• Repeat this process until you are out of asparagus.
• Bake in a 350 degree oven for about 15 minutes, or until the phyllo is golden brown. Serve warm.

PHYLLO-WRAPPED ASPARAGUS

Steps:

• 1. Preheat oven to 375F. Snap off tough ends of asparagus. 2. Unwrap phyllo pastry and cut stack in half lengthwise. Reserve remaining dough for another use. Cover remaining dough lightly to keep it from drying out. Take 1 piece of phyllo and brush it lightly with melted butter. Sprinkle with cheese. Place 2-3 asparagus spears on short end of phyllo. Roll up, jelly-roll style. 3. Place each piece, seam side down, on a baking sheet, brush with butter and sprinkle with cheese. Repeat until all spears are rolled. Bake for 15-18 minutes or until golden brown and crispy.

PHYLLO WRAPPED ASPARAGUS

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.

PHYLLO-WRAPPED ASPARAGUS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper.
• Combine mayonnaise, horseradish, mustard, and capers in a small bowl. Season with salt and pepper, then cover and reserve sauce until ready to serve.
• Bring a large pot of heavily salted water to a boil. Toss in asparagus spears and blanch until bright green, about 2 minutes. Drain in a colander, then shock in a large bowl of ice water. Pat dry with paper towels and set aside.
• Place a barely damp towel over the phyllo sheets to keep them from drying out. (If the towel is sopping wet, the phyllo will get mushy, and that is no good.)
• Lay one sheet of phyllo on a work surface. Brush with a thin layer of melted butter, then sprinkle on some Parmesan and black pepper. Place another sheet of phyllo on top and repeat with butter, Parmesan, and pepper. Repeat once more so you have a total of 3 layers. Cut into 5 strips lengthwise, and then down the center once so you have 10 rectangles.
• Position a stalk of asparagus on the bottom (longer) edge of a phyllo rectangle. Roll it up and brush the tips and outside with butter. Place seam-side down on the prepared sheet pan. Repeat with remaining asparagus and phyllo rectangles.
• Bake in the preheated oven until golden brown, about 15 minutes. Serve hot with the reserved sauce.