Phyllo Asparagus Text.jpg

With a new found love for asparagus I have been setting out to try out new recipes to use with this tasty sping time vegetable. As the calendar now turns to summer that time to enjoy asparagus is about up. One last thing I wanted to try was wrapping the asparagus in something. A quick check in my freezer I found the perfect thing to use, Phyllo dough. For those of you now familiar with this product, Phyllo is a dough made out very thin layers of unleavened flour. When I mean think I mean paper thin. When baked off in the oven it creates many layers that are crispy and flaky. It differs from puff pastry dough, which is richer and as the name as puffy. That kind of dough I think would overwhelm the asparagus.

To find the Phyllo dough check the frozen section of your favorite grocery store. Before I use I threw it in the fridge overnight to defrost. For the asparagus I like the thicker ones, I think the taste better. I always cut off the bottom 2 inches of my asparagus as it is too woody. But don’t throw those ends out. They can be used to make an asparagus soup.

Phyllo Wrapped Asparagus
 

Ingredients
  • 1 sheet Phyllo dough, de-frosted
  • 1 bunch asparagus
  • olive oil
  • freshly grated nutmeg
  • kosher salt and black pepper to taste
  • optional – mustard or a mustard/mayo combo for dipping

Instructions
  1. Preheat your oven to 375 degrees. Take out one sheet of Phyllo dough. Separate the layers in half so that it won’t be too thick.
  2. Season the asparagus with salt, pepper, and nutmeg.
  3. Trim the bottoms of the asparagus and lay them on top of the dough. Using a pizza cutter, cut of enough dough to cover the asparagus minus the tip.
  4. Wrap the dough around the asparagus and place onto a baking sheet lined with Parchment paper. Drizzle some oilve oil and kosher salt on top of the wrapped asparagus.
  5. Bake in the oven for 15-20 minutes until the dough is browned and the asparagus is softened. Serve immediately with your favorite dipping sauce.

For serving suggestion,  I recommend dipping them in a good mustard like Alton Brown’s Homemade Mustard if you are feeling ambitious. My wife mixed some of that mustard together with some mayo.

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Comments for This Post

  1. Bjork June 26, 2013, 7:30 am

    Hey Eric! These look awesome. There were lots of things in the Philippines that were wrapped like this. So tasty!

  2. Eric Samuelson June 26, 2013, 12:29 pm

    Thanks Bjork! They were on my to-do list for a while, so finally glad to have made them up and onto the blog.

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