by Molly Jo Realy @MollyJoRealy
This recipe was inspired one rainy afternoon while I watched Paula Deen on The Food Network. They sure have some great eats on that network! I was trying to think what I could make with my last roll of phyllo dough, and I caught a glimpse of her sautee’ing asparagus. Voila! Another recipe was created.
Phyllo dough is essentially easy to work with, but it is delicate. It’s important to follow the directions on the box to keep it from drying out.
I recommend preparing your asparagus ahead of time, assembling your ingredients in order of use, and preheating the oven while you wrap. It doesn’t take long to get into the rhythm of sprinkling and rolling, and soon you’ll have two pans full of some delicious snacks!
To prepare the asparagus, take one stalk and bend the end (not the tip) until you find where it snaps. This is place you want to cut all your asparagus. If you don’t, when you eat the ends it will be stringy and chewy. (In other words, gross!)
2 bunches asparagus
2 sticks butter, melted
1 roll phyllo dough, room temperature
other seasonings (I prefer Lowrey’s Salt Free 17 Seasonings)
Carefully unroll the phyllo dough and assemble your ingredients within easy reach. Cut the dough lengthwise, into two long strips. Gently baste the top sheets with melted butter and sprinkle with cheese and seasonings. Be careful not to apply too much pressure when basting or you’ll rip the dough.
Take one or two asparagus stalks (depending on how thick they are) and lay the end so it matches up with the edge of the dough. The tip will stick out from the other edge. Gently roll. The phyllo dough may stick to itself. If this happens, delicately separate the rolling layer from the one underneath it.
Place the asparagus wraps on a nonstick cookie sheet. Since the phyllo dough crisps but does not expand, you can place them close to each other without worrying they’ll stick.
Bake at 350 degrees for approximately 14-15 minutes, until the phyllo dough is golden brown. Best when served warm.