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Parmesan Asparagus Roll-Ups Recipe

Parmesan Asparagus Roll-Ups Recipe

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. YIELD:12 servings

Ingredients

  • 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

Directions

  • 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.

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.

Reviews for Parmesan Asparagus Roll-Ups

Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 19, 2011

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

Thx
Loretta"

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Wine Pairings

Light-Bodied White Wine

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