Phyllo Wrapped Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
* 10 asparagus spears, * 1/2 (16-ounce) package frozen phyllo dough sheets, thawed * 1/4 cup butter, melted * 1/4 cup finely grated Parmesan** can substitute olive oil for butter. I like Italian seasoned dipping olive oil, for extra flavor and mufa's!Makes 5 servings of 2 a piece.
Snap off the tough ends of the asparagus and discard.
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 (or olive oil). Sprinkle with some Parmesan.
Place 1 to 2 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.
Number of Servings: 5
Recipe submitted by SparkPeople user HEADIE~THREADIE.
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 (or olive oil). Sprinkle with some Parmesan.
Place 1 to 2 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.
Number of Servings: 5
Recipe submitted by SparkPeople user HEADIE~THREADIE.
Nutritional Info Amount Per Serving
- Calories: 219.0
- Total Fat: 12.6 g
- Cholesterol: 27.7 mg
- Sodium: 253.3 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.4 g
- Protein: 5.0 g