Parmesan Asparagus Roll-Ups
Serving Size / Yield
- 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
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.