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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 15 |
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I got this recipe from Paula Deen's show. This is so easy and yummy. Perfect for a dinner party but simple enough for everyday too. Serving size is approximate because this is easily adjustable for more or less roll-ups. Also - phyllo dough keeps in the fridge/freezer for a long time so you can use one package of the dough many many times. Ingredients:
1 bunch fresh asparagus, with ends broken off |
phyllo dough |
melted butter (for brushing) |
parmesan cheese (for sprinkling on top) |
Directions:
1. Preheat oven to 375°F.
2. Cut phyllo dough sheets into thirds (you need one cut sheet per asparagus spear).
3. Lie the dough flat and brush melted better on it.
4. Place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up.
5. Place 'asparagus roll-up' on a cookie sheet (I line the sheet w/foil for easy clean-up).
6. Repeat w/remaining asparagus.
7. Brush roll-ups w/melted butter.
8. Sprinkle the roll-ups w/parmesan cheese.
9. Bake in a 375°F oven for 10 minutes.
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