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Asparagus Wrapped in Phyllo Dough

Asparagus Wrapped in Phyllo Dough

Imagine transforming humble asparagus into an elegant, restaurant-worthy dish that looks like it took hours to prepare, but actually comes together in just 40 minutes! These delicate asparagus wrapped in golden, flaky phyllo dough are about to become your new favorite culinary magic trick. Perfect for impressing dinner guests or treating yourself to a sophisticated side dish, this French-inspired recipe combines crispy textures with fresh, tender asparagus in a way that will make your taste buds dance with delight.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings

Ingredients

  1. 1 bunch asparagus, trimmed
  2. 8 sheets phyllo dough
  3. 1/2 cup melted vegan butter
  4. Salt and pepper to taste
  5. 1/4 cup nutritional yeast (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Prepare the asparagus by washing thoroughly and trimming the tough woody ends. Pat dry completely with paper towels to ensure crisp phyllo wrapping.
  3. Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying out. Phyllo sheets are delicate and can crack easily.
  4. Melt the vegan butter and set up a workspace with a pastry brush for applying butter between phyllo layers.
  5. Take one phyllo sheet and brush lightly with melted vegan butter. Layer another sheet on top and brush again with butter.
  6. Cut the buttered phyllo sheets into 4-inch wide strips that are long enough to wrap around an asparagus spear.
  7. Place an asparagus spear at one end of the phyllo strip and carefully roll, brushing with butter to seal. Ensure the asparagus is completely enclosed.
  8. Arrange the wrapped asparagus on the prepared baking sheet, seam-side down. Brush the exterior with remaining melted butter.
  9. Sprinkle nutritional yeast and a pinch of salt and pepper over the wrapped asparagus for added flavor.
  10. Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy and the asparagus is tender.
  11. Remove from oven and let cool for 2-3 minutes. Serve immediately while the phyllo is still crisp and warm.

Tips

  1. Moisture Management: Always pat your asparagus completely dry before wrapping to prevent soggy phyllo. Excess water is the enemy of crispy pastry!
  2. Phyllo Handling: Work quickly and keep unused phyllo sheets covered with a damp towel to prevent them from drying out and cracking.
  3. Butter Brushing Technique: Use a light hand when brushing butter between layers. Too much butter can make the phyllo heavy and greasy.
  4. Size Matters: Choose asparagus spears that are relatively uniform in size for even cooking and a professional presentation.
  5. Nutritional Yeast Hack: The optional nutritional yeast adds a delightful cheesy flavor and extra nutrition. Don't skip it if you want that gourmet touch!
  6. Serving Tip: Serve immediately after baking to maintain the crisp texture of the phyllo. These appetizers lose their magic if they sit too long.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 15g

Protein: 5g

Fat: 12g

Saturated Fat: 7g

Cholesterol: 30mg

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