This asparagus appetizer is one of my all-time favorites! I have shared it with many friends, family, and coworkers and each time, they get rave reviews! It can be time consuming to make these for a crowd, but your efforts will be well rewarded with praise and requests for the recipe! Borrowed from chef Paula Deen, the recipe calls for lots of butter, which should be no surprise! The more butter, the better!
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan cheese
- 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.
Food Mingle Alternatives and Substitutions
- After making this recipe dozens of times, I can confidently recommend using 1-2 asparagus spears per roll. Three stalks is just a bit too awkward to eat. If you do this, you will only need to cook them 12-15 minutes.
- I have tried many variations of this recipe, but I always come back to the original. I have tried adding thinly sliced ham or prosciutto or sliced cheese into the roll. They all made the rolls soggy from their water content. I have also used white asparagus on occasion, but the lack of color was less appetizing than the green variety.
- This appetizer is best when made just before serving. If you make them ahead of time and try to reheat them, they are not as good. Microwave reheating makes them soggy and oven reheating makes them dry – trust me, I have tried.
- Tip: Melt the butter in the microwave and use a pastry brush to brush it onto the phyllo dough.
Yield: 3-4 servings