Preheat oven to 425 degrees. Trim ends of asparagus. Blanch asparagus in boilingh salted water until lightly tender to the bite, about 3 min.
Step 2
Place one sheet of phyllo on a cutting board. Set aside the remaining sheets, cover with a damp towel.
Step 3
Brush the phyllo with melted butter. Cut the sheet into 9 rectangles, two cuts down from the top, two cuts across.
Step 4
Place an asparagus spear at the bottom of the short side of the rectangle with the tip sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese.
Step 5
Roll up spear and seal with butter. Repeat with remaining spears. Place on a cookie sheet lined with parchment paper. Sprinkle with remaining cheese, salt, and pepper. Cover the exposed asparagus tips with foil Bake until golden brown and crispy, 10-12 minutes. Serve warm.
Sorry about that! I’d recommend 425 degrees. I updated the recipe! I’d also double check they phyllo dough you’re using and consider putting it at the recommended temp for that as well! Thanks for catching that!
Print recipe
Ack! Have I missed the temp to Bake them? This sounds delicious, I don’t want to burn them or make them soggy……
Sorry about that! I’d recommend 425 degrees. I updated the recipe! I’d also double check they phyllo dough you’re using and consider putting it at the recommended temp for that as well! Thanks for catching that!