Asparagus in Filo (phyllo)

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!

It is a delightful way to enjoy and showcase this lovely spring vegetable.

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.