ter to boil.
Add asparagus, cook uncovered 30 seconds
f the asparagus stalks.
Brush a sheet of phyllo with the
ff the ends of the asparagus and rinse. Place into a
Trim tougher ends off asparagus. Cut stalks crosswise into 2-
minutes. Add stock, pasta, asparagus and black pepper and continue
boil.
Add the asparagus, cook for five minutes till
ll sides.
Trim your asparagus so that it fits the
killet over medium heat. Add asparagus and rosemary; cook and stir
he milk.
Carefully unroll phyllo dough and cut 3 strips
ough ends of the asparagus.
Unwrap the phyllo and cut the
ater to a boil; add asparagus. Cover and cook for 4
owl; set aside.
Snap asparagus. Cut into 1/2 inch
Peel the asparagus from underneath the head towards
ater to boil.
Trim asparagus spears to fit into a
ake out 2 sheets of phyllo pastry and cut them in
Preheat oven to 375\u00b0F.
Cut phyllo dough sheets into thirds (you need one cut sheet per asparagus spear).
Lie the dough flat and brush melted better on it.
Place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up.
Place 'asparagus roll-up' on a cookie sheet (I line the sheet w/foil for easy clean-up).
Repeat w/remaining asparagus.
Brush roll-ups w/melted butter.
Sprinkle the roll-ups w/parmesan cheese.
Bake in a 375\u00b0F oven for 10 minutes.
ven to 400. Lay out phyllo 4 sheets thick, then cut
ently to combine.
MINI PHYLLO CUPS: Preheat oven to 350
ay out 1 sheet of phyllo pastry then bush lightly with
he butter.
brush the phyllo sheets individually with butter mixture