Phyllo Wrapped Asparagus
- 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
- 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.
frozen phyllo pastry sheets, butter, parmesan cheese
Taken from www.food.com/recipe/phyllo-wrapped-asparagus-184523 (may not work)