Asparagus Rolls

Ingredients

• Butter – Regular salted butter works well
• Seasoning – Salt (we use kosher salt), garlic powder, black pepper
• Asparagus Spears – Not too thick or too thin if possible
• Phyllo Sheets – Use rectangular sheets that are about 9 inch by 14 inch

You will also need these tools to make the asparagus wrapped in phyllo

• Baking Sheet – a quarter sheet pan will do unless you’re making more than four
• Parchment Paper
• Pastry Brush

Prep work

Defrost the phyllo sheets according to package directions. We’re only going to use 4 sheets so follow the package directions to store the rest.

Wash the asparagus, pat dry and trim. Asparagus has a thick, woody end that needs to be trimmed off. You can gauge more or less where to trim and cut the ends off all at once. Or, trim them by hand by holding the bottom end and the middle of the spear and apply a little pressure. The tough end should snap right off. Discard the ends.

Melt the butter in a small saucepan or in the microwave. Add the salt, garlic powder and black pepper and stir well to combine.

Line a baking sheet with parchment paper

Preheat the oven to 375°F

Recipe tips

• Cover unused phyllo sheets with the plastic they come with and a damp kitchen or paper towel while working with it. Phyllo dries out very quickly, becomes brittle and breaks.
• Be gentle when working with the phyllo because it is very delicate and will break apart.
• Choose asparagus that are moderately sized, not too thin and not too thick. Although, if thick or thin are your only options then use a couple more if thin, or use one less if very thick to build the asparagus bundles.

Instructions

1. Lay 1 phyllo sheet on a clean, dry surface. Cover the remaining sheets with the plastic it comes with and lay a damp kitchen or paper towel on top to prevent them from drying out.
2. Cut the sheet in half.
3. Place them one on top of the other.
4. Fold down one of the edges to make a wedge shape.
5. Brush the surface gently with the melted butter sauce.
6. Place 3 asparagus spears on the short end of the phyllo sheet and bring up the end to cover about an inch of the bottom of the asparagus spears.
7. Roll the asparagus and place it, seam side down, on the parchment lined baking sheet.
8. Repeat with the remaining phyllo sheets and asparagus. Brush the asparagus bundles with the melted butter including the tips.

Bake the wrapped asparagus for approximately 12-15 minutes until they are a soft golden color and crispy.

Storing and reheating

These asparagus rolls do not keep well. The phyllo will become soft if placed in the refrigerator and just won’t be the same. I recommend making only as many as needed.

You may also like these spring recipes:

• Garlic Parsley Potatoes
• Egg Salad
• Zucchini Soup
• Tomato Soup
• Grilled Zucchini