Delicious, fresh asparagus wrapped in phyllo dough. Try this asparagus phyllo appetizer for your next get-together or even add to a main course as a side dish.
A sure sign of spring is when you see an abundance of asparagus in your local grocer’s produce section. I will be sharing more delicious asparagus recipes over the next few weeks, and first in the line-up is this recipe for asparagus wrapped in phyllo dough.
Some interesting facts about asparagus: It was once classified as a member of the lily family and growing it can be dated back as far as 3,000 b.c. Native to most of Europe, northern Africa and western Asia, asparagus is an excellent source of fiber, folate, vitamins A, C, E and K. And of course, let’s not forget the creamy-delicious taste.
Asparagus Wrapped in Phyllo
- 1 Package phyllo dough, defrosted (you will not use it all)
- 1 stick unsalted butter, melted
- 1 bunch of green asparagus, trimmed
- ½ cup parmesan cheese, grated
- Coarse ground black pepper
- ½ cup mayonnaise
- 1 Tablespoon grated horseradish
- 1 teaspoon capers, minced
- 2 teaspoons ground mustard seed
- salt and pepper to taste
- Preheat oven to 450 degrees F. Cover a baking sheet with parchment. Set aside.
- In a small bowl, combine ½ cup mayo, 1 Tablespoon horseradish, 1 teaspoon capers and 2 teaspoons mustard. Taste and adjust seasonings. Reserve until ready to serve.
- Bring a large pot of salted water to a boil. Toss in the trimmed asparagus and blanch for 1 minute, or until bright green. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. (This can be done a day ahead)
- Remove phyllo dough from package and cover with barely damp towel. You don't want the phyllo to get soggy.
- Remove one sheet and lay it out on your work surface. Carefully, brush with a thin layer of melted butter, then sprinkle on some parmesan and then pepper. Place another layer on top and repeat with the butter and cheese, until you have 3 layers.
- Divide the phyllo into 4 equal strips and then down the center so you have 8 rectangles.
- Place 1 asparagus spear on the short end of one of the rectangles and roll, jelly-roll fashion. If need be, put a bit of butter on your finger to seal ends.
- Repeat process with more phyllo and asparagus, placing rolled asparagus onto baking sheet in rows, seam side down.
- Bake until golden brown, approximately 10 minutes.
- You can modify this recipe to use dried herbs of your choice in place of pepper. Also tasty with thin strips of prosciutto wrapped around the asparagus prior to wrapping in phyllo.
Adapted from Cooking Light.