Absurdly Addictive Asparagus recipe on Food52 Parmesan Orzo, Side Dish
Directions. Preheat oven to 425˚F. Place one sheet of phyllo dough on a clean cutting board. Brush with butter and sprinkle with 1-2 Tbsp. of BelGioioso Asiago. Repeat with one more piece of phyllo dough. Cut phyllo dough into 4 equal pieces and wrap one piece of asparagus in each piece of phyllo. Place on a parchment-lined baking sheet.
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Snap off the tough ends of the asparagus. Heat a pan of water to boiling. Add a generous pinch or two of salt. Boil for a couple of minutes until the asparagus is almost tender. Drain and pat dry. Cool. Unwrap the phyllo and cut the stack in half if the sheets are big. (I had a 13x9 phyllo sheet and just folded it in half.)
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Start with the filling. Tip the meal firmly into savory territory with a crumble of salty feta or a creamy smear of feta mixed with egg, reminiscent of a borek or cheese cigar.
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Instructions. Preheat oven to 375 °F. Unroll the thawed phyllo sheet and place a few damp paper towels over the top so it doesn't dry out. Place 2-3 sheets on a cutting board and brush with extra virgin olive oil and sprinkle with parmesan cheese (optional). Then, using a sharp knife, cut the sheet into 4 parts.
Phyllo Wrapped Asparagus with Parmesan Sugar Apron
1 Preheat the oven to 425°F. Place an oven-safe rack on a foil-lined, rimmed baking sheet. Cut each prosciutto slice into quarters lengthwise. Place the asparagus spears in a shallow bowl. Step. 2 In a small bowl, combine the oil, garlic, lemon zest, red pepper flakes, and black pepper.
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Fill a large bowl with water and ice. Bring another pot of water to a rolling boil. Add asparagus and boil for 2-3 minutes (thick stalks will take 3 minutes) Remove asparagus and submerge in ice water for about 1-2 minutes. Pat asparagus dry. Preheat the oven to 375 °F. Cut phyllo pastry dough into strips.
Phyllo Wrapped Asparagus with Parmesan Sugar Apron
Bring a large pot of salted water to a boil. Toss in the trimmed asparagus and blanch for 1 minute, or until bright green. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. (This can be done a day ahead) Remove phyllo dough from package and cover with barely damp towel.
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Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with.
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Instructions. Wash the asparagus and remove 1 cm from the stem. Stretch the phyllo dough, fold in two, and then cut. Fold the same dough and cut again, obtaining 4 pieces of dough. Do this with both pieces of dough. In a small bowl, combine olive oil with the soy sauce, stir. Brush this olive oil and soy sauce mixture over entire dough surface.
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cooking spray, such as Spectrum non-GMO olive oil cooking spray. Instructions: Pre-heat oven to 450. Wrap one strip of prosciutto around the asparagus spear barber pole style. Place one sheet of phyllo on a work surface (cover remaining sheets to prevent drying out), and spray with cooking oil. Cut crossway into thirds to create 3 rectangles.
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Preheat oven to 450°. Wrap 1 prosciutto strip around each asparagus spear, barber pole-style. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Cut crosswise into thirds to form 3 (4 1/2 x 9-inch) rectangles. Arrange 1 asparagus spear across 1 short end of each rectangle.
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Directions. Preheat oven to 375 °F. Snap off tough ends of asparagus. Unwrap phyllo pastry and cut stack in half, lengthwise. Reserve remaining dough for a later use. Cover remaining phyllo lightly to keep dough from drying out. Take one piece of phyllo and brush lightly with melted butter. Sprinkle with cheese.
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Here's the step-by-step instructions for wrapping the asparagus: Step 1: Lay out one sheet of phyllo dough and brush with butter. Sprinkle with parmesan cheese and pepper. Step 2: Fold over one corner to create a triangle, leaving a small rectangle of dough at the end. Repeat with the butter, parmesan cheese and pepper.
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Step 1. Prepare the asparagus: Place trimmed asparagus spears on a broiler-safe baking sheet lined with aluminum foil. Drizzle with oil and sprinkle with salt, pepper, and garlic. Toss to coat. Step 2. Wrap asparagus: Wrap each asparagus spear (or a bundle; see below) with prosciutto at a diagonal angle.
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Pour a tablespoon or so of olive oil into a ramekin. Dip a pastry brush into the olive oil and gently brush both sides of the phyllo square. Lay the asparagus (with prosciutto) on the phyllo and roll it up. Bake the spears on a lightly greased baking pan for 10 minutes, then turn and bake another 10 minutes, until the phyllo is crispy and.
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Lay an asparagus spear cross-wise on the ham / phyllo and roll up like a cigar. Brush roll all over with olive oil. Repeat with remaining asparagus and ham. Place on a baking sheet and bake, 400F (200C) oven for 10 - 12 minutes until nicely browned. Lay slices of goat cheese on two plates, Sprinkle with chives. Add wrapped asparagus and serve.