These easy Asparagus Rolls are a simple and delicious way to enjoy fresh asparagus. Tender spears are wrapped in phyllo pastry brushed with butter, simply seasoned with garlic, salt, and pepper, and baked until crisp and golden. Phyllo wrapped asparagus makes an elegant appetizer, tasty side dish, or light lunch when paired with soup or a salad.
What's great about this recipe
Simple but elegant - These asparagus rolls look impressive but require just a handful of ingredients and minimal prep time.
Great use for leftover phyllo - A smart way to use up extra sheets from another recipe and reduce waste.
Versatile - Serve them as an elegant appetizer, tasty side dish, or pair with soup or salad for a light lunch or dinner.
Crowd-pleaser - Always a hit at parties, holidays, and family gatherings. They disappear fast!
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Ingredients you'll need
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Butter - Regular salted butter works great for brushing the phyllo.
Seasoning - Salt (we use kosher salt), garlic powder, and black pepper.
Asparagus Spears - Fresh spears that are not too thick or too thin.
Phyllo Sheets - Thawed rectangular sheets (about 9 x 14 inches).
Helpful tools: Baking sheet, parchment paper, and a pastry brush.
📖 See the recipe card for quantities and preparation.
Prep tips
- Phyllo - Thaw according to package instructions. You'll only need 4 sheets for this recipe, so wrap and refreeze the rest for later use.
- Asparagus - Wash and dry the spears. Trim the tough, woody ends by cutting off about 1 inch from the bottom or snapping them where they naturally break.
- Seasoned butter - Melt the butter and stir in salt, garlic powder, and black pepper.
- Oven - Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup.
How to make asparagus rolls
- Lay one phyllo sheet on a clean, dry surface. Keep the remaining sheets covered with their plastic and a lightly damp kitchen towel or paper towel to prevent them from drying out.
- Cut the sheet in half lengthwise.
- Stack the two halves on top of each 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. Fold the bottom edge over the spears to cover about an inch.
- Roll the asparagus tightly in the phyllo. Place it, seam-side down, on a parchment-lined baking sheet.
- Repeat with the remaining phyllo and asparagus. Brush the tops and tips with more seasoned butter.
Bake for approximately 12-15 minutes until they are a soft golden color and crispy.
Recipe tips and notes
- Keep the phyllo sheets covered while you work. Use the plastic packaging and a lightly damp kitchen towel or paper towel on top to prevent them from drying out and becoming brittle.
- Handle the phyllo gently, it is very delicate and can tear easily, so work carefully when brushing and rolling.
- Choose medium-sized asparagus spears for best results. Avoid very thin or very thick ones. If your spears are thin, use a few extra per roll. If they're thick, one or two per roll is usually enough.
- Don't overcrowd the baking sheet, leave a little space between the rolls so the phyllo gets crisp all around.
- For best texture, bake the rolls right after assembling them. If you need to prepare ahead, assemble the rolls, cover them, and refrigerate for up to 1 hour before baking.
Storing and reheating
These asparagus rolls are best enjoyed fresh from the oven, phyllo loses its crisp texture when stored. For the best results, make only as many as you plan to serve.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in a 350°F oven for 5-7 minutes to crisp them up slightly (they won't be quite as flaky as when freshly baked).
Unused asparagus and phyllo should be stored separately. Refrigerate extra asparagus and use within a few days. Reseal and store leftover phyllo according to the package instructions.
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.
If you enjoyed these asparagus rolls, try our cheesy baked tomatoes; they make a fantastic side or snack. For a classic weeknight dinner side, these garlic parsley potatoes always hit the spot. And if you can't get enough asparagus, our cream of asparagus soup is as easy to make as it is delicious.
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📖 Recipe
Asparagus Rolls
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
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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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