ASPARAGUS PHYLLO BAKE
Make and share this Asparagus Phyllo Bake recipe from Food.com.
Provided by Bonnie G 2
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan bring 8 cups of water to 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 large bowl mix eggs cheeses and seasonings.
- Stir in almonds and asparagus.
- Preheat oven to 375.
- Brush a 13x9 inch 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 plastic wrap and a damp towel to preven it from drying out.
- 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 352.8, Fat 24.9, SaturatedFat 13.3, Cholesterol 135.8, Sodium 421.9, Carbohydrate 19.4, Fiber 2.6, Sugar 1.5, Protein 14.2
ASPARAGUS PHYLLO BAKE
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.
ASPARAGUS PHYLLO BAKE
Just found this recipe and wanted to share it!
Provided by Susan Matthews
Categories Vegetable Appetizers
Number Of Ingredients 12
Steps:
- 1. 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.
- 2. 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 plastic wrap and a damp towel to prevent it from drying out.
- 3. 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. Yield: 12 servings.
- 4. Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
- 5. Nutritional Facts 1 piece equals 295 calories, 22 g fat (12 g saturated fat), 142 mg cholesterol, 351 mg sodium, 13 g carbohydrate, 2 g fiber, 13 g protein.
PHYLLO WRAPPED ASPARAGUS
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
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 AND BOURSIN
Provided by Robert Irvine : Food Network
Categories appetizer
Time 45m
Yield 8 servings of 2 appetizers each
Number Of Ingredients 5
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.
BRIE AND ASPARAGUS IN PHYLLO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 35m
Yield 8 (2-piece) servings
Number Of Ingredients 5
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.
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
VEGAN ASPARAGUS PHYLLO ROLLS
These rolls can be great for an appetizer, side, or as a main course with a crisp salad. The seasonings work very well with the asparagus, and the walnuts give it almost a meaty bite and mellow flavor. They are a bit labor-intensive, but well worth the effort.
Provided by tendollarwine
Categories Vegetable
Time 1h
Yield 7-8 rolls
Number Of Ingredients 8
Steps:
- Snap off the ends of the asparagus and rinse. Place into a large pan and pour in enough water to almost cover. Cover, with the lid vented. Place over medium heat until the water begins to boil. Close the lid completely and turn down the heat. Steam for 2-5 minutes, until bright green and tender-crisp. Take off the heat and drain.
- Open the package of phyllo dough and lay onto a flat surface. Cover with plastic wrap and place a damp paper towel or wash cloth on top.
- Pulse the walnuts in a food processor until coarsely chopped.
- Heat the oil in a small sauce pan over medium heat for 3 minutes, until hot. Preheat the oven to 375 and grease a baking sheet.
- Take a sheet of phyllo dough and brush with oil. Place another sheet on top and brush again. Make it 3-4 layers thick.
- Take 3-4 asparagus stalks and stack them in a pyramid at the end of the phyllo dough that is closest to you. Sprinkle with walnuts, and a bit of the pepper, salt, garlic powder and tarragon.
- Begin to roll it all up in the dough. Stop after every rollover and brush the dough with more oil, and close the ends up as you roll. It should resemble a large egg roll. Seal up the end of the sheets with oil and place on the greased pan. Brush the top with oil so it doesn't dry out.
- Repeat this with the dough and asparagus until it is all used up. Bake for 15-20 minutes, until golden brown. Let cool for a few minutes and slice diagonally into thirds. Serve over a salad, or arranged on a platter as an appetizer.
Nutrition Facts : Calories 304.4, Fat 23.1, SaturatedFat 2.2, Sodium 166.5, Carbohydrate 21, Fiber 2.5, Sugar 1.2, Protein 5.2
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