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Lemon-Parmesan Asparagus Spears in Phyllo

from New Vegetarian by Robin Asbell
Lemon-Parmesan Asparagus Spears in Phyllo

Olive oil spray
2 pieces phyllo dough, thawed overnight in the refrigerator
4 tablespoons finely shredded parmesan cheese
1 tablespoon lemon zest
16 asparagus spears, bottoms trimmed

Makes 16 spears

This and many other wonderful recipes may be found in New Vegetarian
by Robin Asbell from Chronicle Books


Finger food with a springtime theme, these crispy spears will make a veggie lover out of anyone. Aim for the fattest spears you can find for this dish.

1. Oil a sheet pan and set aside. Place the phyllo on a counter and cover with plastic wrap, then cover that with a barely damp towel, making sure the phyllo is not exposed to air. Mix the cheese and lemon zest together in a small bowl.

2. Spritz each sheet of phyllo with oil, then sprinkle half of each with 2 tablespoons of the cheese mixture. Fold each sheet in half and cut it into eight 4-inch-wide pieces. Place each asparagus spear diagonally across each piece of phyllo with the tip pointing to the lower left-hand corner, and fold that corner over the tip. Roll the lower right corner over the spear, and keep rolling to wrap completely. Place seam-side down on the prepared sheet pan. You can tightly wrap the pan and chill for up to 24 hours before baking.

3. Bake at 400°F until crisp and golden, about 20 minutes. Serve warm.

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