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Parmesan Asparagus Roll-Ups Recipe
Parmesan Asparagus Roll-Ups Recipe photo by Taste of Home

Parmesan Asparagus Roll-Ups Recipe

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Fancy-looking and festive, these bites make the most of fresh asparagus and crispy phyllo dough. Watch them start conversations...and appetites! Eleanor Froehlich - Rochester, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 12 fresh asparagus spears
  • 2 sheets phyllo dough (18 inches x 14 inches)
  • 4 teaspoons olive oil
  • 1/4 cup grated Parmesan cheese
  • Dash pepper

Nutritional Facts

1 roll-up equals 34 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 42 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.


  1. Cut asparagus spears into 4-in. lengths (discard stalks or save for another use). In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 2 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2. Stack both sheets of phyllo dough on a work surface. Cut the stack in half lengthwise, then widthwise into thirds. Separate pieces and brush with some of the oil. Sprinkle each with 1 teaspoon cheese. Place one asparagus spear along one side of each piece of phyllo dough. Sprinkle lightly with pepper; roll up tightly.
  3. Place seam side down on an ungreased baking sheet. Brush tops with oil. Bake at 400° for 7-9 minutes or until golden brown. Yield: 1 dozen.
Originally published as Parmesan Asparagus Roll-Ups in Simple & Delicious May 2010, p43

Nutritional Facts

1 roll-up equals 34 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 42 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 7, 2012

"I made a pan of these roll - ups for a family thing ....I took them out of the oven, put them on the table and moments later they were all gone!!! Yum yum."

Reviewed Jan. 23, 2012

"Used these as a side dish w/ a moderately spicy main dish; not sure if they would be a bit bland on their own as an appetizer. Might need some extra herbs/spices if being used by themselves."

Reviewed Dec. 3, 2011

"Great taste! I added Cream Cheese and they were wonderful! They certainly did not last long! Next time I will make more!"

Reviewed May. 8, 2011

"I've made this twice and guest's have loved it. Use thicker asparagus as they are easier to roll. I leave a 1/4 inch space at bottom edge so when you roll it it will seal better."

Reviewed Apr. 19, 2011

"Great recipe . . . enjoy, as we did. Nice low salt appetizer for Easter.


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