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Parmesan Asparagus Roll-Ups

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
    1 dozen

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

  • 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.
  • 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.
  • Place seam side down on an ungreased baking sheet. Brush tops with oil. Bake at 400° for 7-9 minutes or until golden brown.
Nutrition Facts
1 each: 34 calories, 2g fat (1g saturated fat), 1mg cholesterol, 42mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • amanda.eick14
    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.

  • kcc1108
    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.

  • ItalianChaz
    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!

  • RosyFlamingo
    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.

  • lorettasylvia
    Apr 19, 2011

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