Phyllo Wrapped Asparagus Recipe
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A light appetizer with big taste.
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1 bunch asparagus, ends trimmed
1/2 package (16 oz) frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/2 cup asiago cheese, or parmesan, romano blend
Preheat oven to 375Â°.
Snap off the tough ends of the asparagus.
Unwrap phyllo and cut the stack in half lengthwise.
Wrap 1 stack back up and place in the refrigerator.
Keep the other stack that you will be working with covered with a damp towel.
Take 1 sheet of phyllo, lay it out flat, and bush it with melted butter.
Sprinkle asiago or blend of cheeses down the strip.
Take 2-3 asparagus and lay them perpendicular to the strip at one end.
Roll up gently, the tops and ends of the asparagus will be showing.
Place the roll, seam side down, on a baking sheet.
Brush the top with more melted butter and sprinkle with more cheese.
Repeat until all of the spears are used up.
Place in the oven and bake for 15-18 minutes or until golden brown and crispy.
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