Phyllo wrapped asparagus recipe with a lemon garlic aioli dipping sauce is an impressive appetizer or side dish. Follow our easy step-by-step tutorial to make it for your next party or celebration!
Here's a lesson I learned making asparagus phyllo wraps: Even someone who avoids vegetables will like asparagus if wrapped in phyllo pastry dough and dipped in lemon garlic aioli. Everyone else will love it!
It's the same phenomenon that occurs when I make Phyllo Wrapped Salmon!
I've always said that vegetables just need better PR. The presentation and dipping sauce make all the difference.
The pastry covering used in this recipe makes the asparagus stalks easy to pick up and eat with your fingers. It's an excellent party appetizer!
We've detailed each step in the process to make them and answered questions that frequently come up.
Do you need to cook the asparagus first?
To blanch or not to blanch. That is the question. It can be made both ways. Blanching is definitely recommended for thicker stalks so the final phyllo wrapped asparagus spears won't be crunchy.
After breaking off the tough ends of the asparagus, bring a pot of water to a rolling boil, submerge the asparagus for 2-3 minutes, depending upon the size of the stalks. When removed from the water, the stalks should be firm. Transfer them from the boiling water with tongs and immediately submerge them in a bowl with ice water for about a minute. Finally, remove the stalks to a paper towel and pat dry before proceeding to the next step.
How Much Do You Need?
How much dough will you need? It depends upon how many asparagus spears you have.
A 1 pound box of Athens filo dough contains forty 9 x 14 sheets. There are two packets in a box and each packet contains 20 sheets. Once defrosted, roll out the dough from one packet, keeping it stacked. Using scissors, cut the stack in up to 4 strips that are about 3 ½ x 9 inches. 4 sets of strips will wrap 80 asparagus stalks. If you are not going to wrap that many, adjust accordingly!
Keep the rest of the dough for another use!
Only 2 sets of strips are needed to cover 40 stalks (1 pound of asparagus.)
Tips for Working with Phyllo Dough
- Work fast.
- Keep the phyllo dough moist by placing a lightly damp cloth or paper towel over it.
- Keep dough in the refrigerator when you are not using it.
- Don't worry about rips and tears...it will taste great! I promise!
Make ahead tip: You can't rush the defrosting process for phyllo dough. Lift it out of the freezer the night before you want to make this recipe!
Next, melt butter and gently brush it over a strip. Brush one or two at a time because a little too much butter quickly makes the dough too soft to work with. Use a non-dairy alternative or olive oil to make this recipe vegan.
How to Roll Asparagus in Phyllo Dough
Roll each asparagus in phyllo dough, jelly-roll style. Place a stalk of asparagus near the end of the phyllo dough strip and then use fingers to roll it up.
Tip: many hands make this job much faster...and fun!
Immediately place the asparagus phyllo wraps on a baking sheet sprayed to prevent sticking. Brush a little more butter over the top. Bake in a 375 degree Fahrenheit oven for about 15 minutes or until the pastry is lightly browned.
Lemon Garlic Aioli Dipping Sauce
While asparagus is in the oven, make lemon garlic aioli by mixing together mayonnaise, lemon, garlic, and paprika. This easy dipping sauce is delicious drizzled over fish, chicken and just about any vegetable!
Make it vegan - Use vegan mayonnaise or olive oil.
Add Parmesan cheese - Sprinkle Parmesan cheese over a phyllo dough strip and then top that layer with another strip of phyllo dough and then roll the asparagus in the double-layered dough strip. Note that you may end up using more dough for each bundle.
Double it up - You can put 2-3 asparagus in a strip of dough. This works well when it will be served as a side dish that will be eaten with a fork.
More Asparagus Recipes
Please rate these asparagus phyllo wraps if you make them and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Phyllo Wrapped Asparagus
Phyllo Wrapped Asparagus
- 1 pound Asparagus spears approx 40 stalks
- 4 ounces Phyllo pastry dough, defrosted ¼ of a 1 pound box. Reserve the remaining dough for another use.
- ¼ cup butter melted (or vegan alternative)
- ¼ cup mayonnaise or vegan alternative
- 1 garlic clove minced
- 1 Tablespoon lemon juice
- Pinch paprika
- Wash asparagus and break off tough ends.
- Fill a large bowl with water and ice.
- Bring another pot of water to a rolling boil.
- Add asparagus and boil for 2-3 minutes (thick stalks will take 3 minutes)
- Remove asparagus and submerge in ice water for about 1-2 minutes.
- Pat asparagus dry.
- Preheat oven to 375 degrees.
- Cut phyllo pastry dough into strips. Unroll 1 packet of dough and cut the dough in half. Then, cut each half down the middle. Reserve remaining dough for another use.
- Keep unused dough strips covered with plastic wrap and a damp towel. If not using phyllo dough for an extended period of, keep it in the refrigerator.
- Using a pastry brush, spread melted butter over a phyllo dough strip.
- Place asparagus at one end and roll up jelly style.
- Place asparagus on a cooking sheet coated with cooking spray.
- Repeat for each asparagus stalk.
- Lightly brush butter over the rolled asparagus stalks on the cooking sheet.
- Bake for about 15 minutes or until pastry dough is lightly browned.
- Mix all of the ingredients together in a small bowl.