Phyllo Wrapped Asparagus Recipes

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PHYLLO WRAPPED ASPARAGUS



Phyllo Wrapped Asparagus image

Make and share this Phyllo Wrapped Asparagus recipe from Food.com.

Provided by frozenmargarita

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 4

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

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.

Nutrition Facts : Calories 406.8, Fat 22.4, SaturatedFat 12.3, Cholesterol 48, Sodium 633.9, Carbohydrate 41.8, Fiber 2.2, Sugar 0.7, Protein 9.7

PHYLLO WRAPPED ASPARAGUS



Phyllo Wrapped Asparagus image

These were delicious...a tender asparagus inside and a crispy phyllo on the outside. The Parmesan provided just enough flavor while the chipotle gave it that tinge of smoky spice. These wrapped asparagus look so elegant. Perfect for a gathering... as an appetizer or even as a side dish. Best when served warm. But, you know, I liked them even after they cooled off. You can prepare them ahead(cover them, so they won't dry out) and bake them later on during the day.

Provided by ellie36

Categories     Appetizers

Time 20m

Yield 4

Number Of Ingredients 6

Asparagus spears
Phyllo dough sheets thawed
Butter melted
Parmesan cheese grated
Salt and pepper; to taste
Chipotle powder (optional)

Steps:

  • Pre-heat oven to 350 degrees F. ( I used my toaster oven at 350°). Snap off the tough ends of the asparagus. Heat a pan of water to boiling. Add a generous pinch or two of salt. Boil for a couple of minutes until the asparagus is almost tender. Drain and pat dry. Cool. Unwrap the phyllo and cut the stack in half if the sheets are big. (I had a 13x9 phyllo sheet and just folded it in half.) You basically want the phyllo to be the length of the asparagus spears (folded in double). 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 (or olive oil). Place one asparagus spear on the phyllo sheet then sprinkle with some Parmesan, chipotle (optional), a tiny bit of kosher salt and freshly ground pepper. Fold the corner of the other end...you don't have to do this (just my own personal idea), but I find it is prettier. It sort of shows you the distinct layers of the phyllo dough. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter (or olive oil). Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 10-15 minutes, or until golden brown and crispy. Do check on them, as you don't want to them to burn. Sprinkle with a bit more Parmesan cheese and a pinch of chipotle pepper before serving.

Nutrition Facts : Calories 154 calories, Fat 15.8560052525 g, Carbohydrate 2.247586365 g, Cholesterol 42.04176625 mg, Fiber 1.17599994659424 g, Protein 1.9937130875 g, SaturatedFat 10.008869747 g, ServingSize 1 1 Serving (76g), Sodium 133.959729 mg, Sugar 1.07158641840576 g, TransFat 1.1182965495 g

BRIE AND ASPARAGUS IN PHYLLO



Brie and Asparagus in Phyllo image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 35m

Yield 8 (2-piece) servings

Number Of Ingredients 5

5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4)
1 cup melted butter
1/4 cup grated Parmesan
1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched

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 re-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.

PHYLLO WRAPPED ASPARAGUS AND BOURSIN



Phyllo Wrapped Asparagus and Boursin image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 8 servings of 2 appetizers each

Number Of Ingredients 5

5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20)
1 cup melted butter
1/4 cup Parmesan
1 small wheel brie cheese (8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched

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.

PHYLLO WRAPPED ASPARAGUS



PHYLLO WRAPPED ASPARAGUS image

Categories     Vegetable     Appetizer     Bake

Yield 3 people

Number Of Ingredients 4

8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan

Steps:

  • Directions 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.

ASPARAGUS WRAPPED IN PHYLO



ASPARAGUS WRAPPED IN PHYLO image

Categories     Vegetable     Side     Bake     Vegetarian

Number Of Ingredients 12

Rolls:
1 pkg phyllo pastry, thawed
4 tablespoons melted butter
16 young asparagus spears, trimmed (not cooked!)
Sauce:
2 shallots, finely chopped
1 bay leaf
2/3 cup dry white wine
12 tablespoons (1.5 sticks) butter, softened
1 tablespoon chopped fresh herbs (whatever you like - I used thyme, parsley, garlic and dill)
salt & pepper
chopped chives for garnish

Steps:

  • Preheat oven to 400. Lay out phyllo 4 sheets thick, then cut in half (one half for each roll). Brush the sheet facing up with melted butter. Fold one corner of the sheet down to the bottom edge to give it a wedge shape. Lay 4 asparagus spears on top at the longest edge and roll up toward the shortest edge. Repeat for each roll. Put the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake for 8 minutes or until golden brown. Meanwhile, put the shallots, bay leaf and wine in a pan. Cover and cook over high heat until the wine is reduced to 3 - 4 tablespoons. Strain the wine mixture into a bowl. Whisk in the butter a little at a time until sauce is smooth and glossy. Stir in the herbs and salt & pepper to taste. Keep sauce warm until rolls are out of the oven. Serve with sauce on the side or drizzled over the rolls.

ASPARAGUS PHYLLO BAKE



Asparagus Phyllo Bake image

I'm Greek and grew up wrapping everything in phyllo. When asparagus is in season, I bring out the phyllo and start baking. -Bonnie Geavaras-Bootz, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
5 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
3/4 cup butter, melted
16 sheets phyllo dough (14x9 inches)

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.

Nutrition Facts : Calories 295 calories, Fat 22g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 351mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

SALMON AND ASPARAGUS IN PHYLLO



Salmon and Asparagus in Phyllo image

Slice open these golden phyllo bundles, and you'll find steaming salmon fillets and tender asparagus in a creamy filling.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

4 cups water
12 asparagus spears, trimmed and halved widthwise
4 ounces reduced-fat cream cheese
2 tablespoons egg substitute
1 tablespoon finely chopped onion
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
8 sheets phyllo dough (14 inches x 9 inches)
4 salmon fillets (4 ounces each)

Steps:

  • In a large saucepan, bring water to a boil; add asparagus. Cook for 3 minutes or until crisp-tender. Drain and rinse under cold water; pat dry and set aside., In a small bowl, combine the cream cheese, egg substitute, onion, tarragon, salt and pepper; set aside. Place one sheet of phyllo dough on a work surface with a short side toward the bottom; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. , Spread 2 rounded tablespoons of the cream cheese mixture over the bottom third of the rectangle to about the size of a salmon fillet. Top with six asparagus halves and one salmon fillet. Fold sides and bottom edge over fillet and roll up enclose salmon; trim end of phyllo if necessary. Spray with cooking spray. , Place seam side down on an ungreased baking sheet. Repeat with remaining ingredients. Bake at 400° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 355 calories, Fat 19g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 445mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

PHYLLO WRAPPED ASPARAGUS



Phyllo Wrapped Asparagus image

This is to die for delicious, and easy to make. Everyone I have made it for is very impressed.

Provided by Lynda Wright

Time 30m

Yield 4

Number Of Ingredients 4

2 sheets phyllo dough, thawed, sliced in half lengthwise
¼ cup melted butter
¼ cup grated Parmesan cheese
8 spears fresh asparagus, trimmed

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Lightly brush 1 sheet of phyllo dough with butter and sprinkle with Parmesan cheese. Roll 2 asparagus spears up with the prepare phyllo dough, and place seam-side down on a baking sheet. Repeat until all the asparagus spears are rolled. Brush each roll with butter and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until the phyllo is golden brown and crispy, 15 to 18 minutes.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 6.5 g, Cholesterol 34.9 mg, Fat 13.5 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 204.7 mg, Sugar 0.7 g

PROSCIUTTO WRAPPED ASPARAGUS



Prosciutto Wrapped Asparagus image

My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken.

Provided by Trish

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 30m

Yield 4

Number Of Ingredients 3

½ pound prosciutto, sliced
½ (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
  • Bake 15 minutes in the preheated oven, until asparagus is tender.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 2.7 g, Cholesterol 71.2 mg, Fat 24.6 g, Fiber 1 g, Protein 14.8 g, SaturatedFat 11.1 g, Sodium 1210.1 mg, Sugar 1.2 g

PHYLLO WRAPPED CHEESY ASPARAGUS



Phyllo Wrapped Cheesy Asparagus image

I was charged with making asparagus for Easter. I am tired of the same old asparagus recipe, so attempted to combine a few that had good components. The outcome was a hit. I hope others agree. I will warn you that my measurements may not be exact, let me know how it goes.

Provided by Melanie B.

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs asparagus spears, cleaned & trimmed
4 ounces cream cheese with vegetables, vegetable flavored
2 tablespoons milk
1 (16 ounce) package phyllo dough, thawed
1/2 cup melted butter
1 (8 ounce) package panko breadcrumbs
1/2 cup fresh grated parmigiano-reggiano cheese

Steps:

  • Thin cream cheese with the milk.
  • Carefully unroll phyllo dough and cut 3 strips width-wise. Cover with a damp towel to keep moist while you are working. Layer 3-4 strips of phyllo on your work surface, brushing melted butter and sprinkling some bread crumbs between each layer, as well as on the top. On the top strip additionally, spread some of the cream cheese mixture and sprinkle some of the parmigiano cheese. Take 3 asparagus spears, lay on top of the phyllo strips and wrap around middle/bottom part of asparagus. It should look very pretty with some of the green sticking out on both ends. Brush additional butter on top and sprinkle more parmigiano cheese and bread crumbs.
  • Repeat this process until you are out of asparagus.
  • Bake in a 350 degree oven for about 15 minutes, or until the phyllo is golden brown. Serve warm.

Nutrition Facts : Calories 425.2, Fat 18.1, SaturatedFat 9.5, Cholesterol 34.6, Sodium 661.7, Carbohydrate 54.1, Fiber 4.1, Sugar 3, Protein 12

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From whatscookinitalianstylecuisine.com


HOW TO MAKE PHYLLO-WRAPPED ASPARAGUS WITH PROSCIUTTO
Phyllo-Wrapped Asparagus with Prosciutto is an appetizer worthy of a special occasion. Simply roll up prosciutto and asparagus in phyllo dough and bake. The results are a crunchy, easy appetizer all will enjoy. You can also chop the prosciutto and sprinkle it on the phyllo. Get the Recipe: Phyllo-Wrapped Asparagus with Prosciutto.
From myrecipes.com


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