Lemon-Parmesan Asparagus Spears in Phyllo

These phyllo-wrapped asparagus spears make a delicious springtime finger food.

| May/June 2012

  • Even the pickiest eater will appreciate crowd-pleasing finger foods like Lemon-Parmesan Asparagus Spears in Phyllo.
    Photo By Yvonne Duivenvoorden

These crispy asparagus spears will make a veggie lover out of anyone, and the mint aioli takes them over the top. Aim for the fattest asparagus you can find.

Lemon-Parmesan Asparagus Spears in Phyllo

4 tablespoons finely shredded Parmesan
1 tablespoon lemon zest
Olive oil
2 pieces phyllo dough, thawed overnight in the refrigerator
16 asparagus spears, coarse bottoms trimmed
Mint aioli (recipe follows) or high-quality mayonnaise mixed with minced mint and garlic

1. Mix Parmesan and lemon zest together in a bowl. Oil a sheet pan and set aside.

2. Place phyllo on counter and lightly rub each sheet with oil, then sprinkle half of each with 2 tablespoons of cheese mixture. Fold each sheet in half and cut it into eight 4-inch-wide pieces.



3. Place an asparagus spear diagonally across a piece of phyllo and roll to wrap asparagus in phyllo. Continue with all pieces. Place wrapped asparagus seam-side down on the prepared sheet pan. You can tightly wrap the pan and chill for up to 24 hours before baking.

4. Bake at 400 degrees until crisp and golden, about 20 minutes. Serve warm or at room temperature. Makes 16 asparagus spears.



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