Looking for a way to add some veggies to your appetizer spread but want something more interesting than a veggie tray? These Lemon Parmesan Phyllo Wrapped Asparagus are sure to be a crowd-pleaser at your next get together!
How to Make Lemon Parmesan Phyllo Wrapped Asparagus
Blanching your asparagus
The first step to make these phyllo wrapped asparagus is to blanch your asparagus. This only needs to be done if your asparagus are thick. If your asparagus is thin, you can skip this step.
The phyllo wrapped asparagus will cook in about 10 minutes, so blanching before baking will ensure that the asparagus is cooked in time.
To blanch the asparagus, simply boil it for a short amount of time. Mine took 3 minutes.
Prepare the phyllo
It is important to work with one sheet of phyllo at a time while keeping the remaining sheets wrapped or covered in damp paper towels. Phyllo will dry out quickly, so this will keep the remaining sheets fresh.
Lay one sheet of phyllo out flat. Lightly brush with melted butter. Fold the sheet in half to make a long rectangle so that it is about the same length as the asparagus.
Brush the phyllo again with butter, then sprinkle 3 tbsp of parmesan cheese and 1 tsp of lemon zest as evenly as possible. Using pastry scissors or a knife, slice the phyllo into 10 strips.
Wrap the asparagus
Place a piece of asparagus on an angle on one phyllo strip. Start the phyllo just below the head of the asparagus, and roll the phyllo and asparagus so that most of the asparagus is wrapped. Repeat this process with the remaining strips.
Lemon Parmesan Phyllo Wrapped Asparagus
Bake the asparagus at 450F for about 10 minutes, flipping half way. When you flip, sprinkle the asparagus rolls with additional parmesan (optional).
Looking for a way to add some veggies to your appetizer spread this season but want something more interesting than a veggie tray? These Lemon Parmesan They not only look nice, but they’re delicious. These are sure to be a crowd-pleaser at your next get together!
1 bunch of asparagus
2 sheets of phyllo pastry
1/4 cup + 2 tbsp parmesan cheese
2 tsp lemon zest
If your asparagus is thick, blanch by boiling in water for about 3 minutes. Strain and pat dry.
Brush the first sheet pf phyllo with melted butter, keeping the other covered with damp paper towels.
Fold the phyllo in half (should be about length of asparagus). Brush again with butter.
Sprinkle the phyllo with 3 tbsp parm and 1 tsp lemon zest. Season with salt and pepper. Using a pastry scissors or knife, slice into 10 strips.
Place asparagus diagonally on a strip of pastry, with the phyllo starting just below the head of the asparagus. Roll the asparagus with the phyllo so that pastry covers most of the stalk.
Place the wrapped asparagus on a parchment lined baking sheet and brush with butter. Repeat with the remaining asparagus. Each sheet will do 10 asparagus.
Bake at 450F for 10 minutes, flipping half way. When you flip, sprinkle the one side with more parmesan (optional).
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I am a registered dietitian and I 💚 food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!
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