Saturday, April 4, 2009

Phyllo-Wrapped Asparagus with Roasted Red Pepper Aioli

Whew. That's a long name. But these were really good! We had some family over today for dinner, and I made these as an appetizer. They were gone in no time!
Phyllo-Wrapped Asparagus with Roasted Red Pepper Aioli
makes 20 pieces
from 2007 Pampered Chef Recipe Collection

16 medium-large asparagus spears, trimmed (about 1 pound) - (I used 20)
~1 c. grated parmesan cheese
16 sheets (9x14") frozen phyllo dough, thawed (I used 20, my box had 2 packs of 20 sheets)
Nonstick cooking spray

1/2 c. jarred roasted red peppers, patted dry
1 lemon: 1 tsp. zest and 2 tsp. juice
1 Tbsp. chopped fresh parsley
1/2 c. mayonnaise (I used light)
1/2 tsp. Italian seasoning
1/2 tsp. coarsely ground black pepper
1 small clove garlic, pressed

1. Preheat oven to 450 deg F. Trim ends of asparagus spears.
2. To assemble the asparagus: Lay 1 sheet of phyllo dough on a cutting board and spray with nonstick cooking spray. Sprinkle with ~1 Tbsp. of the parmesan cheese. Place a second sheet of phyllo over the first. Cut the sheet in half (a pizza cutter worked great), forming 2 (9x7") rectangles. Place one asparagus spear on one phyllo rectangle in the upper left-hand corner, allowing the tip to extend 1-inch past the phyllo. Fold the bottom of the phyllo up over the spear, and tightly from left to right. Repeat with another asparagus spear and the second phyllo rectangle. Place the wrapped spears seam side down on a baking sheet, with the tips toward the center. Repeat with remaining phyllo, cheese, and asparagus. Lightly spray all spears with nonstick cooking spray before baking and sprinkle with a little salt.
3. Bake the wrapped spears 8-10 minutes, or until phyllo dough is lightly golden brown. Remove from oven and cool slightly. (I overcooked mine by a couple minutes. Don't do that! They were still yummy though).
4. For the aioli: Finely chop the red peppers. Mix red peppers, lemon zest, lemon juice, parsley, mayo, Italian seasoning, black pepper, and garlic in a small bowl. Serve with the asparagus spears. Enjoy!
These were a great, light snack to enjoy while we were talking. It was my first time working with phyllo dough, and it took me a few sheets to get the hang of it. The edges started to dry out before I was done, so you do need to work fast (cover the sheets you aren't using with plastic wrap to slow the drying-out process). I had about 1/3 of the aioli left over, so you could make a few more spears if you had the asparagus and the extra phyllo. I will definitely make these again, they were really easy!


  1. This looks so good! I'm bookmarking this one to try sometime!

  2. I used to sell pampered chef, thanks for posting this recipe, I lost it!