These elegant appetizers, paired with a roasted red pepper sauce, are sure to win raves.
- 16 medium (about 1/2-in/1-cm diameter) asparagus spears (about 1 lb/500 g)
- 1/2 cup (2 oz/60 g) grated fresh Parmesan cheese
- 16 sheets (9 x 14 inches/ 23 x 35 cm) thawed, frozen phyllo dough
- Nonstick cooking spray
- Roasted Red Pepper Aioli (optional)
Lay one sheet of phyllo on Cutting Board and spray with nonstick cooking spray. Sprinkle with about 1 tablespoon of the cheese. Place second sheet of phyllo over first, pressing together to seal. Cut sheet in half crosswise using Pizza Cutter, forming two rectangles. Place one asparagus spear onto one phyllo rectangle in upper left-hand corner, allowing tip to extend 1 inch past edge of phyllo.
Fold bottom of phyllo up over spear; roll up tightly from left to right. Repeat with another asparagus spear and second phyllo rectangle. Place asparagus seam side down on Large Round Stone with Handles with tips toward center. Repeat with remaining phyllo, cheese and asparagus spears.
Lightly spray wrapped asparagus with nonstick cooking spray. Bake 8-10 minutes or until phyllo is light golden brown. Remove from baking stone using Mini-Serving Spatula and serve with Roasted Red Pepper Aioli, if desired.
- 16 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 60, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein 3 g, Sodium 105 mg, Fiber less than 1 g
Phyllo dough can be found in the frozen foods section of most supermarkets. Before using, thaw phyllo dough according to package directions.
Keep phyllo sheets covered with plastic wrap while working on recipes to keep them from drying out. Wrap any leftover phyllo tightly with plastic wrap; store in your refrigerator for up to 2 weeks or freeze for up to 2 months.