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 | 145.66 Kcal (610 kJ) | ||
| Calories from fat | 121.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.52g | 21% | |
|---|---|---|---|
| Cholesterol | 36mg | 12% | |
| Sodium | 114.88mg | 5% | |
| Potassium | 78.48mg | 2% | |
| Total Carbs | 3.41g | 1% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 80.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 260.19 Kcal (1089 kJ) | ||
| Calories from fat | 217.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.15g | 21% | |
|---|---|---|---|
| Cholesterol | 64.31mg | 12% | |
| Sodium | 205.21mg | 5% | |
| Potassium | 140.19mg | 2% | |
| Total Carbs | 6.09g | 1% | |
| Sugars | 1.25g | 3% | |
| Dietary Fiber | 1.27g | 3% | |
| Protein | 6.08g | 7% | |
| Vitamin C | 3.4mg | 3% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 1.4mg | 4% | |
| Calcium | 144.3mg | 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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