Phyllo-Wrapped Asparagus with Cheese

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
Cooking spray

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.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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