Phyllo Wrapped Asparagus
Recipe courtesy Paula Deen


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 ParmesanPreheat 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.






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