BelGioioso Asparagus Appetizers
Share recipe
Description
A delicious appetizer with BelGioioso Parmesan.
Ingredients
- 12 fresh asparagus, trimmed
- 6 sheets phyllo dough, thawed
- ½ cup melted unsalted butter
- 2 cups finely shredded BelGioioso Parmesan cheese, divided
Directions
- 1. Preheat the oven to 425 degrees F (220 degrees C).
- 2. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green and tender, 3 to 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- 3. Place 1 sheet of phyllo dough on a clean cutting board. Brush with butter and sprinkle with 1 to 2 tablespoons Parmesan. Top with another piece of phyllo dough; brush with butter and sprinkle with cheese.
- 4. Cut phyllo dough into 4 equal pieces and wrap 1 asparagus spear inside each piece of phyllo. Place on a parchment-lined baking sheet.
- 5. Repeat with remaining phyllo dough, butter, Parmesan cheese, and asparagus spears. Sprinkle remaining Parmesan over wrapped asparagus.
- 6. Bake in the preheated oven until phyllo is lightly browned, 10 to 12 minutes. Serve immediately.
Nutrition Facts
serving: 12 pieces
calories: 177.3 kcal
carbohydrates: 6.3 g
protein: 7.5 g
saturated fat: 8.5 g
cholesterol: 38 mg
sodium: 224.3 mg
fiber: 0.5 g
sugar: 0.3 g