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Phyllo Asparagus Blankets
Simply wrap asparagus in a little blanket of phyllo dough, brush with butter, sprinkle with cheese and bake. The thin phyllo dough gets crisp around the asparagus, and the flavor combination is fantastic. Also they make a wonderful presentation.
Ingredients:
8 asparagus spears
8 phyllo dough sheets, thawed
(available at Friendly Market)
1/2 cup butter, melted (or use olive oil)
1/2 cup grated Parmesan cheese
salt and pepper to taste
Simply wrap asparagus in a little blanket of phyllo dough, brush with butter, sprinkle with cheese and bake. The thin phyllo dough gets crisp around the asparagus, and the flavor combination is fantastic. Also they make a wonderful presentation.
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| Fresh local asparagus from the Molokai Farmers Market |
8 asparagus spears
8 phyllo dough sheets, thawed
(available at Friendly Market)
1/2 cup butter, melted (or use olive oil)
1/2 cup grated Parmesan cheese
salt and pepper to taste
Special equipment
basting brush
parchment paper
baking sheet
Procedure:
Pre-heat oven to 350˚F. Snap off the tough end of one of the asparagus spears, then cut the rest of the asparagus the same length. Heat a large sauté pan filled with 1/2 inch of water to boiling. Add a generous pinch of salt. Boil for a couple of minutes until the asparagus is almost tender but not cooked all the way. Drain and pat dry. Cool.
Procedure:
Pre-heat oven to 350˚F. Snap off the tough end of one of the asparagus spears, then cut the rest of the asparagus the same length. Heat a large sauté pan filled with 1/2 inch of water to boiling. Add a generous pinch of salt. Boil for a couple of minutes until the asparagus is almost tender but not cooked all the way. Drain and pat dry. Cool.
Unwrap the phyllo and cut the stack in half if the sheets are big. What you want is for one side of the phyllo sheet to be the same length as the asparagus spears.
Take 1 sheet of phyllo and brush lightly with some melted butter (or olive oil). Sprinkle lightly with grated Parmesan cheese, a tiny bit of salt and freshly ground pepper.
Fold the buttered sheet of phyllo corner to corner in half making a triangle. Place one asparagus spear on the straight edge across from the point. The dough should be the same length as the asparagus. Simply roll the asparagus up towards the point of the phyllo dough. It sort of shows you the distinct layers of the phyllo dough.
Place each piece, seam side down, on a baking sheet. Brush with more melted butter (or olive oil). Repeat until all the asparagus spears are used up. Place the phyllo wrapped asparagus spears on a baking sheet, lined with parchment paper, and bake for 10-15 minutes, or until golden brown and crispy. Do check on them, as you don't want them to burn. Sprinkle with a bit more Parmesan cheese when they come out of the oven.
Makes 2 servings.
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| Sheets of thin Phyllo Dough from Friendly Market |
Take 1 sheet of phyllo and brush lightly with some melted butter (or olive oil). Sprinkle lightly with grated Parmesan cheese, a tiny bit of salt and freshly ground pepper.
Fold the buttered sheet of phyllo corner to corner in half making a triangle. Place one asparagus spear on the straight edge across from the point. The dough should be the same length as the asparagus. Simply roll the asparagus up towards the point of the phyllo dough. It sort of shows you the distinct layers of the phyllo dough.
Place each piece, seam side down, on a baking sheet. Brush with more melted butter (or olive oil). Repeat until all the asparagus spears are used up. Place the phyllo wrapped asparagus spears on a baking sheet, lined with parchment paper, and bake for 10-15 minutes, or until golden brown and crispy. Do check on them, as you don't want them to burn. Sprinkle with a bit more Parmesan cheese when they come out of the oven.
Makes 2 servings.
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