Asparagus Roll Ups

Asparagus roll ups

Ingredients

32 medium asparagus spears -- trimmed

1 box phyllo sheets

Seasoning  such as garlic, black pepper, cumin, dill, chives (what ever you like but keep it simple)

Parmesan cheese

Melted butter (start with 1/2 stick melt more as needed)

1 sharp knife

1 soft bristle basting brush

  

Directions

Cut off the woody ends of each asparagus stalk.

 

Next working quickly, remove phyllo sheets from their package and take the top sheet and lay it on a cutting board. Cover the remaining sheets with a damp paper towel (failure to cover the sheets and they will become dry and brittle and unusable)

 

With a sharp knife cut the sheet into 4 vertical strips and separate slightly. Spread butter over each strip and sprinkle with seasoning and Parmesan cheese

 

Place one asparagus spear diagonally across the corner of one strip, then roll tightly like a cigar. Tuck in remaining dough at end. Repeat with remaining phyllo and asparagus.

 

Transfer wrapped asparagus to platter, cover and refrigerate for at least an hour.

Preheat oven to 425 degrees. Arrange wrapped asparagus on a baking sheet.
Bake until pastry is golden and asparagus is tender, about 20 minutes.
Serve warm and enjoy this crispy appetizer