========================Phyllo Wrapped Asparagus
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375F. 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.
~To get something you never had, you have to do something you never did.
-Sugar
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