Phyllo Wrapped Asparagus – Saturday Blog Showcase Week #19

This week I am showcasing a blog from England – Cherrapeno hosted by Nic, and sharing her recipe for Wrapped Baked Asparagus with Parmesan.   I have bookmarked a number of recipes on Nic’s blog to try, including her  Raspberry Cream Cake and her marinated feta.  
The asparagus is meant to be an appetizer, but Moe and I had them as our main course for dinner. I would definitely make these again.  I might even add prosciutto next time before wrapping with the phyllo.
The original recipe can be found on HERE

Like most recipes, I adapted it slightly by adding some soft goat cheese along with the Parmesan and I used Phyllo dough.

Phyllo Wrapped Asparagus

Recipe adapted From Cherrapeno

1 pound asparagus spears
1 package of phyllo dough
1/2 to 3/4 cup melted unsalted butter
1/2 cup  freshly grated Parmesan
1/2 cup soft goat cheese (Chevre)
Hot red chili flakes
Sea salt and freshly ground pepper

Preheat oven to 400°F.
Break ends off  asparagus.
Cook asparagus in boiling water until almost tender.
Remove from heat and plunge into ice water.
Remove from ice water and place on paper towels to dry.  
Working with one sheet of phyllo at a time, brush with butter.
Fold sheet in half and butter again.
Fold a third time and butter surface.  Cut rectangle in half.
Sprinkle each half with a little Parmesan, goat cheese, red chili flakes, salt and pepper.
Place asparagus along short edge, fold bottom edge over cut end of asparagus approximately 1/2 inch  and roll tightly.  Brush again with butter and place on a baking sheet lined with parchment. (Keep remaining phyllo covered with a damp towel.) Repeat with remaining asparagus. Sprinkle each package with a little Parmesan and bake in a 400°F oven for approximately 7 minutes or until golden brown. 
Serve hot.

Please join Lori (All That Splatters) and me in participating this week in the Saturday Blog Showcase.

To participate:

1.Make a recipe from a fellow blogger’s website and share the recipe on your blog with a link back to the blog where you found the recipe.

2.Add the Saturday Blog Showcase logo to your post.

3.On Friday night or Saturday, link your post to Mr. Linky:

4 Comments Add yours

  1. Oh Ann, I make these too as my Nonna did! She did indeed use prosciutto and Fontina or Asiago cheese! Your pictures are divine!!xoxo Pattie

  2. susan says:

    Ann-Two of my favorite things together! It's beautiful too. That marinated feta sounds like something I'd like to try too. I'm so glad I found the party! Thanks for hosting it.

  3. Nic says:

    Hi Ann – thank you so much for taking the time to make and post this recipe, I'm glad you liked it (and now I've found another great blog!) I'm really excited to see you put some goats cheese in there, I was thinking blue cheese would be good too.Your blog is lovely, fabulous photos, and I've added it to my reader. I've already got my eye on the pecan tart, lol!Thanks again, Nic.

  4. Linda says:

    Oh my Ann…these looks absolutely fabulous…i am just imagining the crispy phyllo and the wonderful treasures inside…I know I would have made them my dinner as well…Yum!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s