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Phyllo-Wrapped Asparagus Spears


  • 8 Sheets Phyllo Dough, defrosted

  • 1/2 Cup Verbena Italian Herb Olive Oil

  • 1 Cup Parmesan Cheese, finely grated, divided

  • 1 Tbsp Black Pepper, divided

  • 24 Medium Asparagus Spears, ends trimmed

  • Cooking spray


  1. Preheat oven to 450°F.

  2. Unroll phyllo and carefully separate 1 sheet. Cover remaining phyllo with a damp kitchen towel to prevent it from drying out.

  3. Place a baking rack into a foil-lined rimmed baking sheet and lightly coat with cooking spray.

  4. Brush sheet of phyllo with olive oil, sprinkle with 1 Tbsp of cheese and a pinch to 1/8 tsp of pepper, depending on how peppery you would like the finished dish. With a knife or pizza roller, trim sheet vertically into thirds.

  5. Roll 1 asparagus spear with each piece of dough and place on prepared rack.

  6. Repeat with remaining phyllo and asparagus.

  7. Lightly spray completed rolls with cooking spray and lightly garnish with a pinch of cheese.

  8. Bake 15-17 minutes or until phyllo is golden brown.

  9. Serve immediately.

**NOTE: This recipe will work with many different flavors of olive oil such as Garlic, Garlic Herb, Italian Herb, Meyer Lemon, Chive, Tuscan Herb, etc.

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