Asparagus Wrapped In Phyllo

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 2 quarts water
• 1/2 lb asparagus
• 1 teaspoon salt
• 3 sheets store-bought phyllo dough
• 3 tablespoons butter, melted
• 4 teaspoons parmesan cheese, grated

Recipe

• 1 preheat the oven to 350 degrees.
• 2 bring the water to a boil in a large pot.
• 3 trim 1 inch off the bottoms of the asparagus stalks.
• 4 add the asparagus heads and the salt to the boiling water.
• 5 cook for 3 minutes, or until the asparagus is tender.
• 6 drain and run the asparagus under cold water.
• 7 pat dry.
• 8 lay one layer of the phyllo dough on the counter and brush one side with the melted butter.
• 9 place the second layer of dough directly overtop and brush with butter again.
• 10 repeat for the third layer.
• 11 cut the phyllo evenly in quarters.
• 12 place 4 to 6 stalks of asparagus on one of the pieces of layered phyllo.
• 13 sprinkle 1 teaspoon of the parmesan cheese overtop, then fold the phyllo dough over the asparagus so that it forms a triangle.
• 14 seal the edges gently with fingertips.
• 15 lightly coat the tops of the triangles with butter.
• 16 bake the phyllo in the oven for about 20 minutes, or until the phyllo dough is golden brown.
• 17 serve immediately.