window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'UA-57209543-1');

Print Options:

Asparagus in Filo Pastry | Video Recipe

Yields12 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

If you want to impress your guests with a “fancy gourmet” but super easy appetizer that uses only a few ingredients and is ready in 30 minutes, then this is the one!

Asparagus in Filo Pastry

 12 spears fresh asparagus
 6 sheets phyllo pastry (thawed)
 Olive oil
 24 thin strips smoked gouda cheese
 Grated parmesan cheese
 Salt & pepper to taste

Pre-heat oven to 350F. Thaw phyllo pastry according to package instructions. Take 6 sheets, cut in half widthwise and place on parchment paper. Cover with lightly dampened cloth to prevent it from drying out.


Cut or snap off tough ends of asparagus. Bring a pan of water to boil. Flash boil asparagus for about 30 seconds. Remove from water immediately and rinse with very cold water. Pat dry.


Place a sheet of phyllo on cutting board. Brush with olive oil. Place asparagus and strips of cheese on edge of sheet, making sure the asparagus tip does not get covered by the pastry when rolled up. Sprinkle with salt & pepper.


Fold bottom edge of pastry lengthwise like a hem. Roll up the pastry tightly over the asparagus and cheese with both hands until you have a long flute with the asparagus tip sticking out. Brush the roll with olive oil. Place on parchment lined baking sheet with the seam side down. Sprinkle with parmesan cheese. (Alternatively, you can sprinkle the parmesan on the sheet prior to rolling it)


Repeat the process until all of the asparagus is used up. Bake at 350 degrees F for 15 minutes. Serve with your choice of aioli or mayo.

Nutrition Facts

Servings 0

This website uses cookies and third party services. Ok