I got this recipe from Paula Deen. Except she uses butter instead of PAM. She uses butter for everything. I'd rather not! They still come out great without it.
- One bunch of asparagus spears
- 2 sheets frozen phyllo dough sheets, thawed
- PAM spray
- 1/4 cup finely grated Parmesan
- Preheat oven to 375 degrees
- Snap off the tough ends of the asparagus.
- Unwrap the phyllo and cut the stack in half lengthwise.
- Cover the phyllo with a damp towel to keep it from drying out.
- Take 1 sheet of phyllo and spray it with Phyllo.
- Sprinkle with some Parmesan.
- Place 3 to 4 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
- Place each piece, seam side down, on a baking sheet.
- 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.
6 comments:
I've had this with asiago cheese instead and it is delicious!
YUM that sounds amazing.
Yeah, I've had a similar one with a different cheese in it so that it was gooey and melty and yummmm I'm drooling. I love asparagus.
Do you use the narrow asparagus? Asparagus was one of my biggest enemies as a kid, but we always had the big kind, and I think they were boiled. I.e., it probably really was as terrible as I remember it being. I've since had the smaller ones prepared well and I can now hang with those ones.
Yes, I use smaller asparagus. The trick is to break them off at the right spot so that they aren't tough. Just snap each piece and it will break off where it is supposed to.
i made these tonight...they were so simple and delicious
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