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. finely chopped sun-dried tomatoes
2 tbsp. snipped fresh basil
1 tsp. minced fresh garlic
12 sheets filo dough, thawed according to package directions
3½ 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.
Nutritional Information:
110 calories, 3 g protein, 6 g total fat (3 g sat.), 12 g carbohydrate, 1 g fiber,1 g sugar, 10 mg cholesterol, 190 mg sodium, 3 points


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