Phyllo Wrapped Asparagus Recipe by Paula Deen

Level: Easy

Time: 28 MINUTES

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  • 8 or 9 spears asparagus, depending on size
  • 1/2 (16 oz) package frozen phyllo pastry sheets, thawed
  • 1/4 cup butter, melted
  • 1/4 cup Parmesan cheese, finely grated


Preheat oven to 375°F. Snap off tough ends of asparagus. Unwrap phyllo pastry and cut stack in half, lengthwise. Reserve remaining dough for a later use. Cover remaining phyllo lightly to keep dough from drying out. Take one piece of phyllo and brush lightly with melted butter. Sprinkle with cheese. Place 2 to 3 asparagus spears on short end of phyllo. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet, brush with butter and sprinkle with cheese. Repeat until all the asparagus spears are rolled. Bake for 15 to 18 minutes, or until golden brown and crispy.

Phyllo Wrapped Asparagus


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