Phyllo Wrapped Asparagus with BelGioioso Asiago
Nothing improves asparagus as much as wrapping it up in buttery, flaky phyllo dough covered in melted, crispy asiago cheese.
- 12 asparagus spears, cleaned, trimmed and blanched
- 1 1/4 cups finely shredded BelGioioso Asiago cheese
- 1/2 cup melted butter
- 6 sheets phyllo dough, thawed
- Heat oven to 425˚F. Place one sheet of phyllo dough on a clean cutting board. Brush with butter and sprinkle with 1 - 2 tablespoons of BelGioioso Asiago. Repeat with one more piece of phyllo dough. Cut phyllo dough into 4 equal pieces and wrap one piece of asparagus in each piece of phyllo. Place on a parchment-lined baking sheet. Repeat this process with remaining ingredients. Sprinkle remaining Asiago on wrapped asparagus. Bake for 10 - 12 minutes or until phyllo is lightly browned. Serve immediately.
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