Directions:
- Preheat oven to 375 degrees F.
- Snap off the tough ends of the asparagus.
- Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
- Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.
- Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
- Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
- Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.81 Kcal (610 kJ) | ||
| Calories from fat | 120.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 21% | |
|---|---|---|---|
| Cholesterol | 36mg | 12% | |
| Sodium | 117.08mg | 5% | |
| Potassium | 79.9mg | 2% | |
| Total Carbs | 3.74g | 1% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 251.48 Kcal (1053 kJ) | ||
| Calories from fat | 207.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.07g | 21% | |
|---|---|---|---|
| Cholesterol | 62.09mg | 12% | |
| Sodium | 201.93mg | 5% | |
| Potassium | 137.8mg | 2% | |
| Total Carbs | 6.44g | 1% | |
| Sugars | 1.65g | 4% | |
| Dietary Fiber | 1.3g | 3% | |
| Protein | 6g | 7% | |
| Vitamin C | 3.5mg | 3% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.3mg | 4% | |
| Calcium | 139.5mg | 8% | |
* 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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