Parmesan Asparagus Roll-Ups

Servings 12


  • 12 Fresh from the Start™ Asparagus Spears
  • 2 sheets Phyllo Dough 18" x 14"
  • 4 tsp. olive oil
  • 1/4 cup Grated Parmesan Cheese
  • Dash of Pepper


  • Cut asparagus spears into 4-in. lengths (discard stalks or save for another use).
  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 2 minutes.
  • Drain and immediately place asparagus in ice water. Drain and pat dry.
  • Stack both sheets of phyllo dough on a work surface. Cut the stack in half lengthwise, then widthwise into thirds.
  • Separate pieces and brush with some of the oil. Sprinkle each with 1 teaspoon cheese.
  • Place one asparagus spear along one side of each piece of phyllo dough. Sprinkle lightly with pepper; roll up tightly.
  • Place seam side down on an ungreased baking sheet. Brush tops with oil.
  • Roast at 400° for 7-9 minutes or until golden brown.
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