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Phyllo-Wrapped Asparagus Recipe

Phyllo-Wrapped Asparagus Recipe

By What’s Baking

Crispy, golden phyllo dough encases tender asparagus spears with a hint of Parmesan for an elegant appetizer that balances delicate flavors with satisfying crunch.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
15 mins
Serves:
16 pieces
An overhead shot of golden-brown phyllo-wrapped asparagus arranged diagonally on a white rectangular platter. The pastries glisten under soft natural light, revealing their flaky layers and vibrant green asparagus tips peeking out from one end. Scattered fresh herbs and lemon wedges add brightness to the composition, while a small ramekin of tangy mustard-yogurt dip sits at the corner. A light dusting of Parmesan creates small melted pools on the pastry surface, with a few loose asparagus spears and phyllo crumbs artfully placed to create a sense of casual elegance against the rustic wooden table backdrop.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">16 medium asparagus spears, woody ends trimmed</li><li class="ingredients-single-item">8 sheets phyllo pastry, thawed if frozen</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">50g Parmesan cheese, finely grated</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 lemon, cut into wedges for serving</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan) and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil. Blanch the asparagus for just 2 minutes until bright green but still crisp, then immediately plunge into ice water to stop the cooking process. This brief blanching ensures your asparagus will be perfectly tender once baked in the phyllo.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pat the asparagus completely dry with paper towels. Any moisture will make your phyllo soggy rather than crispy. Mix the grated Parmesan with the garlic powder, black pepper, and salt in a small bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Lay out one sheet of phyllo pastry on a clean work surface, keeping the remaining sheets covered with a slightly damp tea towel to prevent them from drying out. Phyllo dries extremely quickly, so work efficiently but carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Brush the phyllo sheet lightly with melted butter using a pastry brush. The butter not only adds flavor but creates those delicious flaky layers as it heats and creates steam between the phyllo sheets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sprinkle a light layer of the Parmesan mixture over the buttered phyllo. Place another sheet of phyllo on top and repeat the butter and cheese process. Cut this double-layer sheet crosswise into 4 equal rectangles with a sharp knife.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place one asparagus spear at the short end of each rectangle, allowing the tip to peek out slightly. Sprinkle with a bit more of the Parmesan mixture. Roll the phyllo around the asparagus, ensuring the seam is on the bottom. The pastry should be snug but not so tight that it tears.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the wrapped spears on the prepared baking sheet, seam-side down. Brush the tops lightly with more melted butter and sprinkle with the remaining Parmesan mixture. This final butter coating ensures gorgeous golden-brown coloring and extra crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 12-15 minutes until the phyllo is crisp and golden brown, rotating the pan halfway through for even browning. Watch carefully in the final minutes as phyllo can go from perfectly golden to burnt quite quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer to a serving platter and allow to cool for just 2-3 minutes before serving warm with lemon wedges on the side. The slight cooling period helps the pastry firm up for the perfect textural contrast with the tender asparagus inside.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 piece
🔥 Calories: 75 calories
🥑 Fat: 5 g
🧈 Saturated Fat: 3 g
🍞 Carbohydrates: 6 g
🍭 Sugar: 0 g
🍗 Protein: 2 g
🫀 Cholesterol: 12 mg
🧂 Sodium: 120 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I prepare phyllo-wrapped appetizers ahead of time?

You can assemble phyllo-wrapped asparagus up to 24 hours in advance. Keep them covered with cling film in the refrigerator, but don't brush with the final layer of butter until just before baking. This prevents the phyllo from becoming soggy while still allowing for convenient party preparation.

Why does my phyllo pastry crack or tear when I'm working with it?

Phyllo cracks when it dries out too quickly. Keep unused sheets covered with a slightly damp tea towel while working. Also ensure your hands are dry when handling, work in a draft-free area, and don't rush the wrapping process. Torn sheets can still be used - layer them with butter for a rustic effect.

What dipping sauces pair well with asparagus appetizers?

Complementary dipping sauces include lemon-garlic aioli, honey-mustard, balsamic reduction, tangy yoghurt with herbs, or hollandaise for classic elegance. A simple blend of Greek yoghurt, Dijon mustard and lemon zest makes a quick, tangy accompaniment that balances the rich buttery pastry perfectly.

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