Friday, June 24, 2011

Peanut Sesame Asparagus wrapped in Phyllo Dough


Whoever coined the term, "the lazy days of summer" clearly did not have young children.  Life has been busy...but no matter how much so... I'll always find a way to fit in the food.

What follows are the basic steps/photos to an Asian fusion inspired Asparagus wrapped in Phyllo Dough...

Trim your asparagus spears...


Marinate the raw asparagus (for about 30 minutes +) in your favorite Asian sauces.

Here I used a combination of a goyoza dipping sauce from Trader Joe's, sesame oil, creamy peanut butter, a touch of Hoisin sauce and black sesame seeds.


For each 4 pieces of asparagus, I used 2 pieces of phyllo dough....

Place one phyllo rectangle on a clean flat surface, brush lightly with melted butter and sprinkle with crushed peanuts (I used roasted, unsalted and sprinkled more peanuts on than what the photo below depicts)

Then place the second sheet of phyllo dough on top and (again) lightly brush with melted butter.


Next, slice your phyllo dough rectangle in half horizontally (you'll have two, long phyllo dough rectangles (banner shape).

Depending on the thickness of your asparagus, place 2 or 3 spears on each end of the rectangle and roll both ends in towards the middle until they meet.

Then slice down the middle to separate.


Place your asparagus spears wrapped in phyllo dough on a cookie sheet (here it's lined with parchment paper) seam side down.

Brush with a bit more butter (or spray with cooking spray) and throw on some black sesame seeds.


Bake in a 375 degree oven for 8-12 minutes or until the phyllo dough is golden brown and the asparagus is somewhat caramelized. 

Serve with your favorite Asian dipping Sauce...or try this one for a: Peanut Sesame Dressing 




Erin said...

These look fantastic! I will definitely have to try this one!

Andrea the Kitchen Witch said...

Yeah there's really nothing I'd change here. And thats saying a LOT from the queen of recipe changing :) Boy oh boy do they look GOOD! So pretty and visually stunning. Perfect!

Santosh Bangar said...

crispy and super

Santosh Bangar said...

crispy and super

Santosh Bangar said...

crispy and super

Velva said...

Life is never at a relaxed pace with small children.

This is a really creative way to enjoy asparagus. Love it.

Debbie B. said...

These are so cute and look so tasty!

Amy said...

These are so beautiful and sounds delicious too. I love roasted asparagus and the combination of the sauce you made sounds divine! The Phyllo that wraps around them made a lovely little package. Thanks for sharing and I gotta try them in my next gathering. I'm sure they will be a hit! Have a wonderful weekend.


Lea Ann said...

l-o-v-e love this idea. What a great idea for my monthly Wine Time tapas type event. Bookmarked.

StephenC said...

Found you via Jennsfoodjourney. This site looks awesome. I'll be following you. It you would like, check me out at

Donna Elick said...

What a fun way and delicious way to eat asparagus! I may have to try this.

Kim Bee said...

I'm your newest follower. I fell in love with this recipe. Your blog is amazing.

Nuts about food said...

How do you come up with all these amazing recipes??

Mrs Ergül said...

I'm on the lookout for new ways to prepare asparagus and with load of phyllo i have in the freezer, this is great for me! But I always have to peel off the skin after the spiky tips as we find it too hardy when left on. Do you also wrap phyllo around the bottom half of the spears that you trimmed off?