Phyllo Wrapped Cheesy Asparagus Recipes

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PHYLLO WRAPPED CHEESY ASPARAGUS



Phyllo Wrapped Cheesy Asparagus image

I was charged with making asparagus for Easter. I am tired of the same old asparagus recipe, so attempted to combine a few that had good components. The outcome was a hit. I hope others agree. I will warn you that my measurements may not be exact, let me know how it goes.

Provided by Melanie B.

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs asparagus spears, cleaned & trimmed
4 ounces cream cheese with vegetables, vegetable flavored
2 tablespoons milk
1 (16 ounce) package phyllo dough, thawed
1/2 cup melted butter
1 (8 ounce) package panko breadcrumbs
1/2 cup fresh grated parmigiano-reggiano cheese

Steps:

  • Thin cream cheese with the milk.
  • Carefully unroll phyllo dough and cut 3 strips width-wise. Cover with a damp towel to keep moist while you are working. Layer 3-4 strips of phyllo on your work surface, brushing melted butter and sprinkling some bread crumbs between each layer, as well as on the top. On the top strip additionally, spread some of the cream cheese mixture and sprinkle some of the parmigiano cheese. Take 3 asparagus spears, lay on top of the phyllo strips and wrap around middle/bottom part of asparagus. It should look very pretty with some of the green sticking out on both ends. Brush additional butter on top and sprinkle more parmigiano cheese and bread crumbs.
  • Repeat this process until you are out of asparagus.
  • Bake in a 350 degree oven for about 15 minutes, or until the phyllo is golden brown. Serve warm.

Nutrition Facts : Calories 425.2, Fat 18.1, SaturatedFat 9.5, Cholesterol 34.6, Sodium 661.7, Carbohydrate 54.1, Fiber 4.1, Sugar 3, Protein 12

PHYLLO WRAPPED ASPARAGUS



Phyllo Wrapped Asparagus image

Make and share this Phyllo Wrapped Asparagus recipe from Food.com.

Provided by frozenmargarita

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 4

8 -9 asparagus spears, depending on size
0.5 (16 ounce) package frozen phyllo pastry sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated parmesan cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Snap off the tough ends of the asparagus.
  • Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
  • Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.
  • Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
  • Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
  • Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Nutrition Facts : Calories 406.8, Fat 22.4, SaturatedFat 12.3, Cholesterol 48, Sodium 633.9, Carbohydrate 41.8, Fiber 2.2, Sugar 0.7, Protein 9.7

PHYLLO WRAPPED ASPARAGUS AND BOURSIN



Phyllo Wrapped Asparagus and Boursin image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 8 servings of 2 appetizers each

Number Of Ingredients 5

5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20)
1 cup melted butter
1/4 cup Parmesan
1 small wheel brie cheese (8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched

Steps:

  • Preheat oven to 350 degrees F.
  • Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

BRIE AND ASPARAGUS IN PHYLLO



Brie and Asparagus in Phyllo image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 35m

Yield 8 (2-piece) servings

Number Of Ingredients 5

5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4)
1 cup melted butter
1/4 cup grated Parmesan
1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched

Steps:

  • Preheat oven to 350 degrees F.
  • Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

ASPARAGUS WRAPPED IN PHYLLO



Asparagus Wrapped In Phyllo image

Make and share this Asparagus Wrapped In Phyllo recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 38m

Yield 4 serving(s)

Number Of Ingredients 6

2 quarts water
1/2 lb asparagus
1 teaspoon salt
3 sheets store-bought phyllo dough
3 tablespoons butter, melted
4 teaspoons parmesan cheese, grated

Steps:

  • Preheat the oven to 350 degrees.
  • Bring the water to a boil in a large pot.
  • Trim 1 inch off the bottoms of the asparagus stalks.
  • Add the asparagus heads and the salt to the boiling water.
  • Cook for 3 minutes, or until the asparagus is tender.
  • Drain and run the asparagus under cold water.
  • Pat dry.
  • Lay one layer of the phyllo dough on the counter and brush one side with the melted butter.
  • Place the second layer of dough directly overtop and brush with butter again.
  • Repeat for the third layer.
  • Cut the phyllo evenly in quarters.
  • Place 4 to 6 stalks of asparagus on one of the pieces of layered phyllo.
  • Sprinkle 1 teaspoon of the parmesan cheese overtop, then fold the phyllo dough over the asparagus so that it forms a triangle.
  • Seal the edges gently with fingertips.
  • Lightly coat the tops of the triangles with butter.
  • Bake the phyllo in the oven for about 20 minutes, or until the phyllo dough is golden brown.
  • Serve immediately.

Nutrition Facts : Calories 138.6, Fat 10.1, SaturatedFat 6, Cholesterol 24.4, Sodium 754.5, Carbohydrate 9.9, Fiber 1.4, Sugar 0.8, Protein 3.1

SALMON AND ASPARAGUS IN PHYLLO



Salmon and Asparagus in Phyllo image

Slice open these golden phyllo bundles, and you'll find steaming salmon fillets and tender asparagus in a creamy filling.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

4 cups water
12 asparagus spears, trimmed and halved widthwise
4 ounces reduced-fat cream cheese
2 tablespoons egg substitute
1 tablespoon finely chopped onion
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
8 sheets phyllo dough (14 inches x 9 inches)
4 salmon fillets (4 ounces each)

Steps:

  • In a large saucepan, bring water to a boil; add asparagus. Cook for 3 minutes or until crisp-tender. Drain and rinse under cold water; pat dry and set aside., In a small bowl, combine the cream cheese, egg substitute, onion, tarragon, salt and pepper; set aside. Place one sheet of phyllo dough on a work surface with a short side toward the bottom; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. , Spread 2 rounded tablespoons of the cream cheese mixture over the bottom third of the rectangle to about the size of a salmon fillet. Top with six asparagus halves and one salmon fillet. Fold sides and bottom edge over fillet and roll up enclose salmon; trim end of phyllo if necessary. Spray with cooking spray. , Place seam side down on an ungreased baking sheet. Repeat with remaining ingredients. Bake at 400° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 355 calories, Fat 19g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 445mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

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