Phyllo wrapped asparagus
I should call this recipe “How I got my husband to eat asparagus†LOL!!
These are so delicious and fun to eat. Great party appetizers too!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 stick butter melted
- 1 bunch fresh asparagus spears
- 1 box phyllo dough
- 1 cup asiago cheese grated
- Carbohydrate 18.79534 g
- Cholesterol 32.195 mg
- Fat 14.20347 g
- Fiber 1.04159997367859 g
- Protein 7.06405 g
- Saturated Fat 8.211284 g
- Serving Size 1 1 Serving (74g)
- Sodium 170.215 mg
- Sugar 17.7537400263214 g
- Trans Fat 0.957162000000002 g
- Calories 231 calories
Bring a large pot of water to the boil and blanch the asparagus for about 1 minute. Remove from the boiling water and lay on a plate to cool. Open the pastry sheets and remove one at a time from the packet. Cut in half and brush lightly with butter. Sprinkle on the grated cheese, a few chilli flakes if using and season with salt and pepper. Lay a spear of asparagus along the edge of the pastry and roll it as tightly as possible. Place on a baking tray, you may need a couple of trays. Brush again with a bit more melted butter. Repeat with the remaining asparagus. Place the trays into a 400 degree oven and bake for about 7-10 minutes until golden brown.
