Phyllo Wrapped Asparagus

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Phyllo Wrapped Asparagus Phyllo Wrapped Asparagus Recipe Courtesy of

Servings: 3 to 4 servings
Prep Time: 10 min
Cook Time: 18 min
Difficulty: Easy

Ingredients Add to grocery list

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





Preheat oven to 375 degrees 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.

Show: Paula's Home Cooking/Celebrates/January/February 2006 Cooking with Paula Deen
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Reader Comments:


I made this at Christmas. Only thing I did differently is I mixed the melted butter with cream cheese. Spread the mixture on the phyllo dough, added the asparagus then sprinkled with the parmesan cheese. It was fantastic!

By Barb Haluszka on January 14, 2012


Can this recipe be made ahead of time and baked shortly before meal.

By Nancy Corbin on September 28, 2011


This is a wonderful side dish or appetizer. I added cheese and thinnly sliced ham on top of the asparagus, and a sprinkling of garlic powder on top of the phyllo pastry.

By Wanda F on April 06, 2011


Dear Paula, I love to watch your shows every day because you all are so happy and family oriented. We had 6 children and there was always some one else to join us for a meal. When they grew up, left home, and my husband passed away, it soooo hard to gear down to just two then one. However, now one of my girls and her kiddos live with me and again there is always some one extra to join us. We raised our kiddos on the family farm and are still here. Two of the girls live next door to us and we have so much fun on holidays, and in the summer. Thank you for all the recipes you make for each occasion. My favorite holiday is Easter. I love to help, watch the children dye the eggs and plan for the big family hunt. I'm going through my second child hood with them. Thank you again for just being you, and having such a wonderful show. Oh by the way I love your kitchen, and the scenes of where you live. They are so beautiful. Shirley Butler

By Shirley L. Butler on March 02, 2011


By Shirley L. Butler on March 02, 2011


Delicious, easy, looks great, great appetizer or meal side.

By Dianne on December 21, 2010


This has become a regularly requested dish at our family yummy!!!

By Anonymous on April 12, 2010


I loved this recipe and have used it twice with minor variations. Tonight I added a thin slice of smoked honey ham and topped it with Fiesta Blend cheese since good Parmesan seems unavailable locally at a fair price. I printed this recipe out and have it in a scrapbook in my kitchen. (Yes, I am a regular guy and I have been the cook in our family for going on 47 years.) Thanks MZ Paula!

By DonnieboyDonnieboy on March 05, 2010

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