It's asparagus time, here at StoneGable... there is nothing like picking those long green stalks right out of the garden!
We can almost watch our asparagus grow!
I have a SCRUMPTIOUS way to make this yummy spring vegetable... using one of my favorite ingredients... phyllo dough! The roasted asparagus is gently caressed by a crispy, crunch-in-you- mouth blanket of phyllo... and there is the extra flavor of Parmesan cheese that plays so nicely with Asparagus!
It is worth making...
These are so pretty I have served them for company, but easiest enough to make for a weeknight meal.
PARMESAN ASPARAGUS PHYLLO ROLL-UPS
WITH LEMON DIPPING SAUCE
1 package of phyllo dough
1/2 ~ l cup Parmesan cheese
1 stick butter, melted
1 stick butter, melted
30 asparagus spears, washed, woody ends cut and dried
lemon dipping sauce, follows
Preheat oven to 350 degrees.
Take pastry out of package and unfold one pack of sheets. Cover sheets with a just barely damp paper towel when not using.
Remove one sheet of phyllo and put on a work surface. Brush the entire sheet with butter and put another sheet of phyllo on top. Continue until there are six layers of phyllo.
Remove one sheet of phyllo and put on a work surface. Brush the entire sheet with butter and put another sheet of phyllo on top. Continue until there are six layers of phyllo.
Cut pastry sheets into 6 long strips. Cut from one short end to another.
Srinkle each phyllo strip with Parmesan cheese.
Srinkle each phyllo strip with Parmesan cheese.
Wind one phyllo strip around each asparagus in a spiral manner starting at the tip. Cut off the extra phyllo at the end of the asparagus
Repeat with the phyllo until all the asparagus is rolled up.
Brush the tops of the phyllo dough with butter and sprinkle with Parmesan.
Repeat with the phyllo until all the asparagus is rolled up.
Brush the tops of the phyllo dough with butter and sprinkle with Parmesan.
Put the asparagus on 2 parchment lined baking sheets and bake for 15- 20 minutes, until the phyllo is lightly golden brown.
Lemon Dipping Sauce
1/2 cup sour cream
1/2 cup mayonnaise
3 TBS freshly squeezed lemon juice
1 TBS Dijon mustard
1 garlic clove, pressed
1 tsp lemon zest
dash of hot sauce
salt and pepper
Put all ingredients in a bowl and mix well. Serve with the asparagus. Chill if not using right away.
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Lot's of great home buys!!!!
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FOODIE FRIDAY AT RATTLEBRIDGE FARM
Looks & sounds scrumptious. Thanks for the recipe!
ReplyDeleteYum! Can't wait to try these! My daughter and I were just talking about wanting to make asparagus sandwiches! Thanks for sharing!
ReplyDeleteYvonne - I check out a lot of recipes through some of the Foodie Friday links, but this is one I will absolutely, positively be trying this weekend!! Super inspiring. Not to mention mouthwatering! Thanks so much for sharing. Can't wait to make these.
ReplyDeleteLisa
Can not wait to try this recipe . We love fresh asparagus .I have tried several of your recipes and they have all been winners. Thank you so much for sharing these with us. Yarlette
ReplyDeleteThankyou for this recipe, I have done asparagus in Parma ham before but this sounds YUMMY. Am going to buy some tomorrow and try it :) x
ReplyDeleteWow what a great recipe. I am going to try this ASAP. Many thanks for posting this.
ReplyDeleteI have to tell you - you are one talented lady.
Have a wonderful Mothers Day.
Mary
That looks and sounds wonderful Yvonne! Love your measuring cup, can you tell me where you got it?
ReplyDeletePenny, I think it was TJMaxx.
DeleteThis looks amazing! I'm definitely going to have to try this. Thanks for the recipe and I hope you have a wonderful Mother's Day!
ReplyDeleteSounds wonderful! Looking forward to trying this recipe!
ReplyDeleteI can just about taste this and feel the crunch in my mouth! Can't wait to try this, Yvonne!
ReplyDeleteGorgeous presentation and this really sounds great Yvonne! Happy Weekend:@)
ReplyDeleteOh yum, Yvonne, as usual, I LOVE your recipes. We planted asparagus here at the farm a few years back without success. Any tips would be greatly appreciated.
ReplyDeleteOMGoodness, I can almost taste these!!!!!!!!!!!!!! The dipping sauce sounds great too, thanks!!! Have a WONDERFUL Mother's day!!!! What are your plans?? E-mail me. XOXO
ReplyDeleteToo funny! I shared an asparagus recipe today too Yvonne! :-) These look sooooo delicious and I cannot wait to try them!
ReplyDeleteVanessa
Your asparagus looks DIVINE Yvonne, all that delicious Parm! I've had it in puff pastry but the phyllo would be lighter and a better texture for the delicate & tender asparagus! A must try recipe for spring, thank you!
ReplyDeleteYou are KILLING me here...craving these and trying to stop myself from going into my kitchen this very minute and whipping up a batch. I think I could possibly inhale the entire batch! YES I will be making these for sure....looks divine!
ReplyDeleteHappy Mothers Day!!
Are the still good if some are leftover and not finished?
ReplyDeleteOh, yum! I've got the ingredients. We will be having some this weekend.
ReplyDeleteOh, yum! I've got the ingredients. We will be having some this weekend.
ReplyDeleteOh my gosh... that asparagus looks sooooo yummy! I am most certainly not going to get skinny reading your blog my friend... what's friendship for though! lol!
ReplyDeleteHugs,
Beth P
I have some phyllo dough speaking to me from the freezer right now that wants to be made into these yummy rolls. Thanks for sharing such a seasonal recipe with us on foodie friday.
ReplyDeleteI've made similar ones...but this looks even better with the parmesan cheese and lemon sauce.
ReplyDeleteLooks delicious!!!
ReplyDeletePinned! These look fantastic!!
ReplyDeleteThese look fantastic I am pinning them and they will be on the menu for Easter!! Thank you so much for sharing a great recipe. I am looking forward to trying some of your others.
ReplyDelete