Phyllo Wrapped Asparagus Recipes

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus., Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying., Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F.
• Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

Steps:

• 1. Preheat over to 375.
• 2. Snap off tough ends of asparagus. Unwrap phyllo and cut the stack into half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep if from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some parmesan. Place 2-3 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 15-18 minutes or until golden brown and crispy. When done let cool and drain on paper towels.
• 3. *Don't crowd on pan or they will steam and not crisp.
• 4. These can be prepared ahead and set in refrigerator overnight and then cooked. Cover well and remove cover before baking.

Steps:

• Preheat the oven to 350 degrees.
• Bring the water to a boil in a large pot.
• Trim 1 inch off the bottoms of the asparagus stalks.
• Add the asparagus heads and the salt to the boiling water.
• Cook for 3 minutes, or until the asparagus is tender.
• Drain and run the asparagus under cold water.
• Pat dry.
• Lay one layer of the phyllo dough on the counter and brush one side with the melted butter.
• Place the second layer of dough directly overtop and brush with butter again.
• Repeat for the third layer.
• Cut the phyllo evenly in quarters.
• Place 4 to 6 stalks of asparagus on one of the pieces of layered phyllo.
• Sprinkle 1 teaspoon of the parmesan cheese overtop, then fold the phyllo dough over the asparagus so that it forms a triangle.
• Seal the edges gently with fingertips.
• Lightly coat the tops of the triangles with butter.
• Bake the phyllo in the oven for about 20 minutes, or until the phyllo dough is golden brown.
• Serve immediately.