The Deen Bros. Lighter Phyllo Wrapped Asparagus

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The Deen Bros. Lighter Phyllo Wrapped Asparagus

By Bobby and Jamie Deen

The Deen Bros. Lighter Ham and Cheese Phyllo-Wrapped Asparagus

158 Fewer Calories
13 g Less Fat


6 (9 x 14-inch) sheets phyllo dough, thawed according to package directions
3 tablespoons Dijon mustard
6 (1-ounce) slices reduced-fat Swiss cheese, each cut in half
6 (1/2-ounce) slices deli-ham, each cut in half
1 pound asparagus, trimmed (about 24 spears)


Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray. 

Place 1 phyllo sheet with the short end facing you on a work surface. Cover the remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. Brush the top of the phyllo sheet evenly with 1 tablespoon of the mustard. With a sharp knife, cut the layered sheets lengthwise in half, then crosswise to make 4 rectangles. Top each rectangle with one cheese slice half and one ham slice half. Place two asparagus spears near the bottom of each rectangle and roll it up snugly like a cigar. Lightly spray the rolls with nonstick spray and place, seam-side down, on the baking sheet. Repeat with the remaining phyllo, nonstick spray, mustard, cheese, ham, and asparagus to make a total of 12 rolls.

Bake until the rolls are lightly browned and crisp, 15 – 20 minutes. Let cool 5 minutes before serving.

Servings: 6
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Medium
Yield: 12 rolls

Per Serving: (2 rolls) 146 Cal; 14 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 15 g Carb; 2 g Fiber; 2 g Sugar; 300 mg Calcium; 3 mg Iron; 457 mg Sodium; 17 mg Cholesterol

A Note from the Test Kitchen:
Using nonstick spray will save you a ton of calories! Using spray for the phyllo sheets instead of brushing them with butter gave us wiggle room to add a few tasty extras, like the cheese and ham without overloading on calories. We like using olive oil nonstick spray instead of plain for extra flavor. 

Original recipe courtesy Paula Deen:  Phyllo-Wrapped Asparagus
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Reader Comments:


LOVE you! Love your receipes! Your site makes it soooo easy to print access and print out the receipes. Terry

By Anonymous on June 19, 2013


Paula--Do you ever get to Wyoming or even close??? I think you would enjoy the wild west!!

By Nancy Waters on April 06, 2011


Paula, I just wanted to tell you that my grandson, Christian Cady, along with his eighth grade class from Christian Heritage School in Dalton, GA ate dinner at your restaurant approximately three weeks ago. There was a group of 70 people. He and his Dad said they enjoyed the food. My brother lived in Savannah for all his adult life. His wife still lives there. He passed away three years ago. Sincerely, Bea Cady

By Bea Cady on April 05, 2011


By Bea Cady on April 05, 2011


This recipe looks amazingingly delicious. I just wonder is there any spread or olive oil spritzer I can use instead of the nonstick cooking sprays? I am not a fan of the cooking sprays and I am concerned about any chemicals I may be cooking with.

By Charlene on April 05, 2011


By Patty Antonucci on April 05, 2011


Paul I just love you. I saw you today on Rachel Ray's show and you are so sweet, sincere and talented. You were just so comfortable with the crowd and Rachel, you fit right in no matter where you are. I have loved you since the 1st time I saws you on food network and can never get enough of you or your yummy recipes. I am living without cable right now but I go online when I can. Never change. FYI, I'm known as the Paula Deen Jr. at home, I LOVE BUTTER too! Keep it up girl!

By Vicky on April 05, 2011


Very yummy and fun way to eat asparagus!I love it! Used as a veggie with dinner, but it would b good for a light lunch. Definitely making again! Thanks dean bros.

By tammy on April 01, 2011


I will use this new lighter recipe at my party. Everything I ever make using your recipes, are always a big hit. We spend most of the Fall in Garden City/Murrells Inlet South Carolina and always try to make the trip down to Savannah. Hope to bring some friends from Ontario Canada into the restaurant this year. Thank you Paula, best to all the family. Jean Luck Buffalo, New York

By Jean Luck on March 31, 2011

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