Crispy Asparagus in Filo

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Crispy Asparagus in Filo
Crispy Asparagus in Filo
12 thin asparagus spears
1/2 cup shredded Parmesan cheese
3 tbsp. sun-dried tomatoes finely chopped
2 tbsp. fresh basil snipped
1 tsp. fresh garlic minced
12 sheets filo dough thawed according to package directions
3-1/2 tbsp. melted butter
Prep time: 30 minutes, Cook time: 13 to 18 minutes

Preheat oven to 400°F. Trim tough ends from asparagus and steam for 3 minutes or until crisp-tender; drain and let cool slightly. Mix together cheese, tomatoes, basil and garlic in a small bowl. Lay 1 sheet of filo on a flat surface and brush lightly with melted butter; fold in half lengthwise. (Keep remaining dough covered with a damp cloth so it stays moist.) Place 1 asparagus spear on the edge of the dough. Top with a heaping tsp. of the cheese mixture and roll up tightly. Place on a baking sheet and repeat with remaining ingredients. Bake for 10 to 15 minutes or until lightly browned. Serve warm.

Makes 12 appetizers.
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