Phyllo wrapped asparagus with Asiago cheese

I should call this recipe “How I got my husband to eat asparagus”!!
These are so delicious and fun to eat. Great party appetizers too!

One bunch of fresh asparagus spears
Phyllo dough
Melted butter
Any grated cheese you have (Asiago, Parmesan)
Salt & Pepper
Chili flakes (optional)

Bring a large pot of water to the boil and blanch the asparagus for about 1 minute. Remove from the boiling water and lay on a plate to cool.
Open the pastry sheets and remove one at a time from the packet. Cut in half and brush lightly with butter. Sprinkle on the grated cheese, a few chilli flakes if using and season with salt and pepper. Lay a spear of asparagus along the edge of the pastry and roll it as tightly as possible. Place on a baking tray, you may need a couple of trays. Brush again with a bit more melted butter. Repeat with the remaining asparagus.
Place the trays into a 400 degree oven and bake for about 7-10 minutes until golden brown.

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8 Responses to Phyllo wrapped asparagus with Asiago cheese

  1. Ingrid says:

    It does look like it is a lot of work, but I bet it is worth it. Looks delicious.

  2. Not hard at all Ingrid. I’m thinking of making some apple strudel now with all the extra phyllo dough I have 🙂

  3. susie says:

    This looks wonderful, Carol–what else can I make for Christmas when all the kids are home???

  4. Susie, Christmas here is strictly Italian. Deep dish pizzas, seafood and Italian cookies.

  5. Susan Lind says:

    Let’s just cut to the chase, shall we???? Yum O 🙂

  6. Alberto Pertile says:

    Hi! I write from Italy an I have to say that a very good restaurant of the Asiago Plateau, in the Vicenza province (60 kms far from Venice), makes a recipe very similar to this. He uses white asparagus (tipically of the Bassano del Grappa area), seasoned Asiago of course and he adds a slice of bacon to empower flavor. Of course Asiago is the original one: in fact it is a PDO (Protected Designation of Origin under the European Union law) speciality that can be produced only in a little portion of northeastern Italy. 😉

  7. Thank you so much for posting Alberto. I had heard this was very good with prosciutto.
    I will have to tried this!!

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