These asparagus rolls are a simple and delicious way to enjoy fresh asparagus. Each tender spear is wrapped in a crisp, golden phyllo sheet, brushed with butter, and seasoned with just a hint of garlic, salt, and pepper.
Phyllo wrapped asparagus makes a great appetizer or side dish. You can also pair it with soup or a salad for a light and satisfying lunch or dinner.
What’s great about this recipe
- Simple but elegant. These asparagus rolls look impressive but require just a handful of ingredients and minimal prep.
- Great use for leftover phyllo. If you’ve got extra sheets from another recipe, this is a smart way to use them up without waste.
- Versatile. Serve them as an appetizer, a side dish, or pair them with soup or salad for a light meal.
- Seasonal and budget-friendly. When asparagus is in season, it’s both affordable and easy to find—making this dish a go-to during spring.
Ingredients you'll need
🧈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 by 14 inches
See the recipe card for quantities and preparation.
🖌️ Helpful tools: Baking sheet (a quarter sheet pan will do unless you’re making more than four), parchment paper, pastry brush
Prep work tips
Defrost the phyllo sheets according to the package instructions. You’ll only need 4 sheets for this recipe, so be sure to store the remaining ones properly for later use.
Wash, dry, and trim the asparagus. Asparagus spears have a tough, woody end that should be removed. You can trim them all at once by cutting off about an inch from the bottom, or snap them individually by bending each spear near the base— they’ll naturally break at the right spot. Discard the tough ends.
Melt the butter in a small saucepan or microwave-safe dish. Stir in the salt, garlic powder, and black pepper until well combined.
Preheat the oven to 375°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
How to make asparagus rolls
- Lay 1 phyllo sheet on a clean, dry surface. Cover the remaining sheets with the plastic they came in, and lay a damp kitchen or paper towel on top to prevent them from drying out.
- Cut the sheet in half.
- Place the halves one on top of the other.
- Fold down one of the edges to make a wedge shape.
- Brush the surface gently with the melted butter sauce.
- 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.
- Roll the asparagus and place it, seam side down, on the parchment-lined baking sheet.
- Repeat with the remaining phyllo sheets and asparagus. Brush the asparagus bundles with the melted butter, including the tips.
Bake for approximately 12-15 minutes until they are a soft golden color and crispy.
Recipe tips and notes
Keep phyllo sheets covered while you work. Use the plastic packaging and a damp kitchen or paper towel to prevent them from drying out—phyllo dries quickly and becomes brittle.
Handle gently. Phyllo is very delicate and can tear easily, so work carefully when brushing and rolling.
Choose medium-sized asparagus spears. Avoid ones that are too thin or too thick. If you only have thin spears, use a few more per bundle. If they’re very thick, one or two per roll may be enough.
Storing and reheating
These flaky rolls are best enjoyed fresh. Phyllo dough becomes soft in the refrigerator and loses its crisp texture, so leftovers won’t have the same appeal. For best results, make only as many as you plan to serve.
If needed, you can store leftover rolls in an airtight container in the refrigerator for up to 1 day. Reheat in a 350°F oven for 5–7 minutes to help crisp them up slightly, but keep in mind they won’t be as flaky as when freshly baked.
Unused asparagus and phyllo sheets should be stored separately. Keep extra asparagus refrigerated and use within a few days. Reseal and refrigerate or freeze leftover phyllo sheets according to the package instructions.
For the best texture and flavor, assemble the rolls just before baking.
Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Serve these alongside grilled chicken, pasta, or a bowl of spring soup for a well-rounded meal.
If you enjoyed these asparagus rolls, here are a few more easy sides and seasonal recipes to try next. Baked tomatoes with cheese and garlic parsley potatoes are great for pairing with weeknight dinners, while grilled zucchini and fried zucchini make fresh and flavorful veggie options. And if you're in the mood for something light and comforting, our spring soups—like cream of asparagus soup or zucchini soup—are perfect for the season.
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📖 Recipe
Asparagus Rolls Recipe
Ingredients
- 3 tablespoons Butter we use regular salted butters
- ¼ teaspoon Salt we use kosher salt
- Pinch Garlic Powder
- Pinch Black Pepper
- 12 Asparagus Spears washed, patted dry and woody ends removed
- 4 Phyllo Sheets thawed according to package directions (use rectangular sheets that are about 9 inch by 14 inch)
Instructions
- You will also need: Baking sheet, parchment paper, pastry brush
- Preheat the oven to 375°F
- Line a baking sheet with parchment paper
- Melt the butter in a small saucepan or in the microwave. Add the salt, garlic powder and black pepper and stir well to combine. Set aside
- 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.
- Cut the sheet in half.
- Place them one on top of the other.
- Fold down one of the edges to make a wedge shape.
- Brush the surface gently with the melted butter sauce.
- Place 3 asparagus spears on the short end of the phyllo sheet.
- Bring up the end to cover the bottom part of the asparagus spears.
- Roll the asparagus and place it, seam side down, on the parchment lined baking sheet.
- Repeat with the remaining phyllo sheets and asparagus.
- Brush the asparagus bundles with the melted butter including the tips.
- Bake the phyllo wrapped asparagus for approximately 12-15 minutes until they are a soft golden color and crispy.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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