Asparagus Rolls Recipe

Four asparagus rolls set on a baking sheet lined with parchment paper.

These phyllo wrapped asparagus rolls are crisp, buttery, and easy to make. Serve as an appetizer, side dish, or light lunch.

Course Side Dish

Cuisine American

Keyword asparagus

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 138kcal

Author Elizabeth Rodriguez

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

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.

Nutrition