Phyllo wrapped asparagus with red pepper aioliPosted: April 13, 2009
What a fabulous appetizer. It was the perfect addition to our Easter dinner!
I found this recipe on Things that make you go mmmmm site and they were out of this world!
16 medium-large asparagus spears, trimmed (about 1 pound) – (I used 20)
1 c. grated Parmesan cheese
16 sheets (9×14″) frozen phyllo dough, thawed
Nonstick cooking spray
1/2 c. jarred roasted red peppers, patted dry
1 lemon: 1 tsp. zest and 2 tsp. juice
1 Tbsp. chopped fresh parsley
1/2 c. mayonnaise
1/2 tsp. Italian seasoning
1/2 tsp. coarsely ground black pepper
1 small clove garlic, pressed
1. Preheat oven to 450 deg F. Trim ends of asparagus spears.
2. To assemble the asparagus: Lay 1 sheet of phyllo dough on a cutting board and spray with nonstick cooking spray. Sprinkle with 1 Tbsp. of the Parmesan cheese. Place a second sheet of phyllo over the first. Cut the sheet in half (a pizza cutter worked great), forming 2 (9×7″) rectangles. Place one asparagus spear on one phyllo rectangle in the upper left-hand corner, allowing the tip to extend 1-inch past the phyllo. Fold the bottom of the phyllo up over the spear, and tightly from left to right. Repeat with another asparagus spear and the second phyllo rectangle. Place the wrapped spears seam side down on a baking sheet, with the tips toward the center. Repeat with remaining phyllo, cheese, and asparagus. Lightly spray all spears with nonstick cooking spray before baking and sprinkle with a little salt.
3. Bake the wrapped spears 8-10 minutes, or until phyllo dough is lightly golden brown. Remove from oven and cool slightly.
4. For the aioli: Finely chop the red peppers. Mix red peppers, lemon zest, lemon juice, parsley, mayo, Italian seasoning, black pepper, and garlic in a small bowl. Serve with the asparagus spears. Enjoy!