Cooley Family Farm

I know I say this a lot, but yum, yum, yum! This really is one of my favorite ways to cook asparagus. Last season for asparagus I posted Asparagus with Vanilla Balsamic, Asparagus Soup, Pan Fried Asparagus, and Asparagus Pizza. (If you haven’t seen them, be sure to check them out in this blog in the older posts). I ran out of time to get this one posted last season, so I knew this would be THE asparagus recipe to share this season. I hope you enjoy it as much as we do!!

Phyllo Wrapped Asparagus

Ingredients:
Asparagus spears
Frozen phyllo dough sheets, thawed
Melted Butter
Garlic Pepper
Parmesan Cheese (Or your choice… blends are great)

Preheat Oven to 375

After thawing the phyllo dough, cut it in half like this…

Lay one of the half sheets of phyllo out so you can lightly butter it. Cover the remaining phyllo with a damp towel to keep it from drying out (which I did not do in this picture… ooops).

Next sprinkle with garlic pepper and cheese. Parmesan cheese alone works well, but I really enjoy combining other cheeses like ramano, provolone, asiago, etc. It all works just choose whatever combinations you like. It doesn’t take a lot of cheese so just sprinkle lightly down the center of the dough.

Select 3 or 4 asparagus spears. I usually choose spears that are close to the same diameter and length, but that is mostly so it looks pretty.

Roll the asparagus up and place them on a baking sheet.

Next, brush the top of the phyllo dough with a little more butter or spray lightly with a cooking spray. Put in the oven and bake for about 15 – 18 minutes.

Easy!! Yummy!! Even kind of fancy!!!

Enjoy…
Tracy