Phyllo Wrapped Asparagus
These delicious asparagus spears are wrapped in crispy phyllo dough and sprinkled with Parmesan cheese and a pinch of chipotle pepper.
These delicious asparagus spears are wrapped in crispy phyllo dough and sprinkled with Parmesan cheese and a pinch of chipotle pepper.
- Carbohydrate 2.247586365 g
- Cholesterol 42.04176625 mg
- Fat 15.8560052525 g
- Fiber 1.17599994659424 g
- Protein 1.9937130875 g
- Saturated Fat 10.008869747 g
- Serving Size 1 1 Serving (76g)
- Sodium 133.959729 mg
- Sugar 1.07158641840576 g
- Trans Fat 1.1182965495 g
- Calories 154 calories
Step-by-step
- 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.
Shattering, crisp layers of buttered pastry encase tender-crisp green spears, yielding a sharp contrast between flaky exterior and succulent vegetable. Moisture management dictates success when combining paper-thin pastry with high-water vegetables. Uncooked asparagus releases significant steam as it heats. Trapped inside dough, that steam destroys crispness and turns the interior soggy. Blanching the spears in boiling salted water for two minutes halts enzymatic activity and forces out excess water. Thoroughly blotting the boiled spears with paper towels prevents interior condensation. Working with thawed phyllo requires covering the stack with a damp kitchen towel at all times to prevent rapid drying and tearing. Brushing melted butter sparingly between layers bonds the sheets together for proper browning at 350 degrees Fahrenheit. Overbaking turns the exposed tips bitter, so remove the pan the moment the pastry achieves a uniform golden hue. Chipotle powder provides a smoky undertone that cuts through the rich dairy fats of the butter and grated Parmesan cheese.
