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Phyllo-Wrapped Asparagus with Bacon


  • 4 sheets phyllo dough (found in frozen food section of grocery store)
  • 4 strips bacon, cooked
  • 4 asparagus spears, steamed and chilled
  • 1 c. Parmesan cheese, grated
  • 1 c. melted butter


  • 1. Lay out sheets of phyllo dough on clean cutting board or counter. Cover reserved phyllo dough with a damp paper towel to prevent drying.
  • 2. Julienne one strip of bacon, set aside.
  • 3. Lightly brush butter on entire sheet of phyllo to coat lightly.
  • 4. Lay one asparagus spear at one end of phyllo sheet and top with crumbled bacon. Sprinkle 1/4 cup Parmesan cheese in a light layer on the sheet of phyllo.
  • 5. Tightly roll up pastry into a long stick. Lightly brush with more melted butter.
  • 6. Repeat steps 1-5 for remaining phyllo sheets.
  • 7. Bake pastry on a cookie sheet at 350 degrees for 7-10 minutes until lightly browned.
  • 8. Remove from oven and use tongs to move phyllo stick to a cutting board to cool slightly.
  • 9. Slice 1 1/2-inch pieces of pastry on the bias. Serve as an appetizer.