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Phyllo wrapped asparagus on a platter next to aioli in a cup.
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Phyllo Wrapped Asparagus

Asparagus wrapped in phyllo dough is an impressive appetizer or side dish for a celebration. Easy step-by-step tutorial.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 40 stalks
Calories 30kcal

Ingredients

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)

Aioli

  • ¼ cup mayonnaise or vegan alternative
  • 1 garlic clove minced
  • 1 Tablespoon lemon juice
  • Pinch paprika

Instructions

Asparagus

  • 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.

Aioli

  • Mix all of the ingredients together in a small bowl.

Video

Notes

Adjust the servicing size using this information: A one pound box of Athens fillo dough contains 40 sheets in two packets. One 20 sheet packet will cover 80 asparagus stalks, because the stack is cut into 4 sets of strips that are about 3 ½ x 9 inches. 
More helpful information can be found here:
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Nutrition

Calories: 30kcal | Carbohydrates: 1g | Fat: 2g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 25mg | Vitamin A: 120IU | Vitamin C: 0.7mg | Calcium: 3mg | Iron: 0.3mg