Phyllo Wrapped Asparagus Recipes

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:

• 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.

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:

• 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.

Steps:

• Preheat grill to medium.
• Trim asparagus approximately 1 1/2 inches from the bottoms. Slightly peel the asparagus from just below the tip to the end. Put into a large bowl and drizzle with olive oil. Season with salt and pepper and toss.
• Wrap the ham tightly around each asparagus stalk. Put on the grill and cook the asparagus turning frequently until slightly charred, 2 to 3 minutes. Transfer to a serving platter and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
• Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

Steps:

• Preheat the oven to 200°C.
• Crush and finely chop the garlic and put it with the butter in a small pan over a low heat. Heat it until the butter has melted - be careful! Butter burns very easily, as does garlic.
• Remove from the heat and allow to stand for 10 minutes. Sieve the butter/garlic mixture into a bowl.
• Peel and trim the bases of the asparagus stalks.
• Brush a sheet of phyllo with the flavoured butter, double it over and sprinkle it with parmesan and freshly ground black pepper. Lay a slice of Parma Ham on top, then place an asparagus spear across and roll the phyllo pastry around it. Brush the roll with more butter, cut off the ratty ends to tidy it up, then cut the phyllo-wrapped asparagus diagonally into 5cm lengths and place on a sheet of greaseproof paper on a baking tray. Repeat with the rest of the asparagus, phyllo and Parma ham.
• Bake for 10 minutes or until golden brown.
• Remove to a serving dish and watch them disappear.

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 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.

Steps:

• Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan.
• Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes).
• Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

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.

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.