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Ingredients

12 fresh asparagus, trimmed 6 sheets phyllo dough, thawed ½ cup melted unsalted butter 2 cups finely shredded BelGioioso Parmesan cheese, divided

Nutrition Info

177.3 calories carbohydrate: 6.3 g cholesterol: 38 mg fat: 13.2 g fiber: 0.5 g protein: 7.5 g saturatedFat: 8.5 g servingSize: - sodium: 224.3 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C).
Fill 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.
Place 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.
Cut phyllo dough into 4 equal pieces and wrap 1 asparagus spear inside each piece of phyllo. Place on a parchment-lined baking sheet.
Repeat with remaining phyllo dough, butter, Parmesan cheese, and asparagus spears. Sprinkle remaining Parmesan over wrapped asparagus.
Bake in the preheated oven until phyllo is lightly browned, 10 to 12 minutes. Serve immediately.

12 pieces

A delicious appetizer with BelGioioso Parmesan.