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Parmesan Asparagus Roll-Ups

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These tasty appetizers are easy-to-make, but look fancy. Serve them up any party and your guests will be impressed.

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Chicago

Time needed

30 min preparation

Serving Size / Yield

1 Dozen

Ingredients

  • 12 fresh asparagus spears
  • 2 18 in. x 14. in. sheets phyllo dough
  • 4 tsp. olive oil
  • 1/4 C. grated parmesan cheese
  • Pepper to taste

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Directions

Cut asparagus spears into 4-inch lengths and discard stalks.  In a large saucepan, bring 1/2 inch of water to a boil.  Add asparagus; cover and boil for 2 minutes.  Drain and immediately place asparagus in ice water.  Drain and pat dry.


Stack both sheets of phyllo dough on a work surface.  Cut the stack in half lengthwise, then widthwise into thirds.  Separate pieces and brush with some of the oil. Sprinkle each with 1 teaspoon cheese.  Place one asparagus spear along one side of each piece of phyllo dough.  Sprinkle with pepper; roll up tightly.


Place seam side down on an ungreased baking sheet.  Brush tops with oil.  Bake at 400 degrees for 7-9 minutes or until golden brown.

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