This recipe originally called for the asparagus to be wrapped in prosciutto before being wrapped in phyllo. But I was taking it to a Chanukah party, and prosciutto just won’t work for Jews. So I used a bit of Gruyere cheese in each one instead (I know, not anything like prosciutto, but it worked.)
The asparagus gets cooked, but stays crispy. I recommend not using very thick asparagus, since it might not cook enough. Also, once I snapped off the tough bottoms of the asparagus, some of them were kind of short, and didn’t stick out of the phyllo rolls very far. I suppose you could cut the sheets in quarters instead of thirds to remedy this, but I think they were quite nice as is.
This looks like much more work than it is, and has the well-known Wow factor for potlucks. It would be a great appetizer for New Years Eve or any other festive occasion. 60 of these disappeared in less than ½ hour to rave reviews.
Phyllo-Wrapped Asparagus with Cheese
3 ounces grated gruyere cheese
30 asparagus spears, trimmed (be sure to snap off tough ends)
10 (14 x 9-inch) sheets frozen phyllo dough, thawed
Preheat oven to 450°. Spray a baking sheet with cooking spray.
Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); [See Note]. Coat phyllo with cooking spray. Cut crosswise into thirds to form 3 (4 1/2 x 9–inch) rectangles.
Put a large pinch of cheese near the bottom of each phyllo strip. Put it primarily in the middle, so that it won’t ooze out when it is rolled. Note that I put it a little way up and not at the very bottom because I wanted to avoid cheese leakage.
Arrange 1 asparagus spear across short end of each rectangle on top of the cheese.
Roll up phyllo dough jelly-roll fashion. Arrange rolls on baking sheet; coat rolls with cooking spray. Repeat procedure with remaining phyllo, cheese, asparagus, and cooking spray.
Bake at 450° for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature. Makes 30 rolls, at about 1 gram of fat/roll.
NOTE: My secret technique for working with phyllo: Recipes always tell you to cover the remaining dough with a damp towel so it doesn’t dry out. I haven’t had much luck with this. My remaining dough gets soggy and tears. So I unroll the phyllo sheets completely and, when I take the first sheet off, I spray the next one down with cooking spray. Then I spray the first sheet I am working with. Repeat each time you remove a sheet of dough – it will stay moist enough, and you won’t have to spray it again when you are working with it.