Directions:
- Cut asparagus spears into 4-in. lengths (discard stalks or save for another use). In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 2 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
- Stack both sheets of phyllo dough on a work surface. Cut the stack in half lengthwise, then widthwise into thirds. Separate pieces and brush with some of the oil. Sprinkle each with 1 teaspoon cheese. Place one asparagus spear along one side of each piece of phyllo dough. Sprinkle lightly with pepper; roll up tightly.
- Place seam side down on an ungreased baking sheet. Brush tops with oil. Bake at 400° for 7-9 minutes or until golden brown. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.93 Kcal (146 kJ) | ||
| Calories from fat | 20.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 4% | |
|---|---|---|---|
| Cholesterol | 1.83mg | 1% | |
| Sodium | 47.47mg | 2% | |
| Potassium | 37.38mg | 1% | |
| Total Carbs | 2.41g | 1% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 153.48 Kcal (643 kJ) | ||
| Calories from fat | 90.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.08g | 4% | |
|---|---|---|---|
| Cholesterol | 8.06mg | 1% | |
| Sodium | 208.59mg | 2% | |
| Potassium | 164.24mg | 1% | |
| Total Carbs | 10.58g | 1% | |
| Sugars | 1.5g | 1% | |
| Dietary Fiber | 1.69g | 2% | |
| Protein | 5.86g | 3% | |
| Vitamin C | 4.2mg | 2% | |
| Iron | 1.9mg | 2% | |
| Calcium | 120.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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