Phyllo Wrapped Parmesan Asparagus {recipe}

Phyllo dough is a wonderful thing.  If you’re not familiar, it’s basically paper thin sheets of unleavened flour dough (used in a lot of Middle Eastern dishes).  Until recently, I hadn’t had much experience working with it, so I was a little weary when I finally decided to give it a whirl.  I knew I liked the taste and texture of this unique dough as I’d tried it in many yummy Greek dishes in the past.  I found a few great appetizer recipes that called for it, and I’m always stumped when it comes to appetizers…so this was the perfect time to give it a shot!  Working with the phyllo dough was a bit time consuming, but it was worth it in the end.  These Phyllo Wrapped Parmesan Asparagus came out delicious, and the presentation isn’t too shabby either, here’s the recipe…

Phyllo Wrapped Parmesan Asparagus {recipe}

Adapted from Big Oven

Makes 20-24 pieces

INGREDIENTS:

20-24 asparagus spears

one package of phyllo dough sheets (thawed)

1/4 cup melted butter

1/2 cup Parmesan cheese

salt & pepper

FOR THE MUSTARD DIPPING SAUCE:

½ cup mayonnaise
1 tablespoon grated horseradish
1 teaspoon capers, minced
2 teaspoons whole seed mustard
salt and pepper to taste

METHOD:

Preheat oven to 350 degrees

Bring a pot of water to boil.  Cut the white ends off the asparagus and submerge in boiling water for approx. 3 minutes, just until they become vibrant green (not soft).

While the asparagus is boiling, you can whip up the mustard dipping sauce.  In a small bowl, mix together the mayo, mustard, capers and horseradish.  Add salt and pepper to taste. Set aside.

This dipping sauce is delicious, there are tons of other things it can be used on.

Roll out the phyllo dough.  On a dry (lightly floured) surface, lay down one sheet of dough.  Use a pastry brush to lightly dust with the melted butter, sprinkle Parmesan cheese, salt & pepper. Lay down another layer of dough, repeat.  Do this 3 times until you have three coated layers of dough.  Continue this process until you have enough for all of the asparagus spears.

Cut the dough into approx. three by five inch by rectangles.

Wrap one rectangle of dough around each asparagus. Roll on a diagonal so that you have the most amount of coverage.

Arrange asparagus on a non-stick baking sheet.  Bake at 350 degrees for 15-20 minutes, until phyllo is golden brown.

Arrange on a platter with mustard dipping sauce and enjoy!