BelGioioso Asparagus Appetizers
A delicious appetizer with BelGioioso Parmesan.
- Serves: 12 persons
- 12fresh asparagus, trimmed
- 6sheets phyllo dough, thawed
- ½cup melted unsalted butter
- 2cups finely shredded BelGioioso Parmesan cheese, divided
Step 1Preheat the oven to 425 degrees F (220 degrees C).
Step 2Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green and tender, 3 to 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Step 3Place 1 sheet of phyllo dough on a clean cutting board. Brush with butter and sprinkle with 1 to 2 tablespoons Parmesan. Top with another piece of phyllo dough; brush with butter and sprinkle with cheese.
Step 4Cut phyllo dough into 4 equal pieces and wrap 1 asparagus spear inside each piece of phyllo. Place on a parchment-lined baking sheet.
Step 5Repeat with remaining phyllo dough, butter, Parmesan cheese, and asparagus spears. Sprinkle remaining Parmesan over wrapped asparagus.
Step 6Bake in the preheated oven until phyllo is lightly browned, 10 to 12 minutes. Serve immediately.