Tender asparagus sprinkled with bread crumbs, Parmesan cheese, and bacon wrapped in phyllo dough and baked until it’s crispy and golden brown.
I’ve teamed up with Athens Foods this month to share four great recipes. The first one is my version of their Phyllo and Prosciutto Wrapped Asparagus recipe. My husband isn’t a big prosciutto fan, but I wanted to keep that smokey flavor in the recipe. So instead of wrapping the asparagus in prosciutto, I added finely chopped crisp bacon before rolling the asparagus in phyllo.
These delicious asparagus bundles were part of our Thanksgiving dinner this year. They were a perfect addition because you can make them ahead of time, and they look elegant even though they’re easy to make.
When you’re working with phyllo dough you need to be sure and keep it covered so it doesn’t dry out. I covered the sheets with plastic wrap and a damp towel.
Combine the Parmesan cheese, bread crumbs and bacon in a small bowl. Or, if you prefer not to put bacon on top of the phyllo dough, just combine the cheese and bread crumbs, and sprinkle the bacon on separately. The bacon looks pretty on top, but it is harder to get to stick to the phyllo.
It’s important that you use a medium asparagus for this recipe and not little, thin asparagus. Thin asparagus will cook too quickly and your phyllo won’t have enough time to get crispy and brown.
Remember to save some of the breadcrumb cheese mixture to sprinkle on top of the bundles before you cook them. It adds such a pretty finish.
Athens Fillo Dough is tissue-thin pastry dough so it bakes up light, crispy and flaky. Which leads to the dilemma of the best way to eat phyllo asparagus bundles.
My family was divided on whether or not you should eat them with a knife and fork, or if you should pick them up like finger food or an appetizer.
The bundles don’t need a sauce, but I liked dipping them in cranberry sauce. My husband on the other hand dipped his in turkey gravy.
These crispy asparagus bundles are perfect for special dinners like Thanksgiving or Christmas, but you don’t need to wait for a special occasion. I made them again this week and served them with pork chops and baked potatoes. They make any dinner special.
Phyllo, Parmesan, Bacon Asparagus Bundles
- 6 sheets Athens Fillo® Dough thawed
- 2 tablespoons seasoned bread crumbs
- 2 tablespoons crisp bacon finely chopped
- 3 tablespoons finely grated Parmesan cheese
- Cooking Spray
- 18 medium asparagus spears trimmed
- Thaw one roll of fillo following thawing instructions on package.
- Preheat oven to 350°F. Unroll and cover the sheets with plastic wrap and a damp towel to prevent drying out.
- In a small mixing bowl, combine the bread crumbs, bacon, and Parmesan cheese.
- Place one sheet of fillo on work surface and lightly coat ½ of the sheet with cooking spray lengthwise. Fold sheet in half lengthwise and spray top layer.
- Place 3 spears of asparagus on top of the fillo dough 1-inch from the short end. Sprinkle 1 tablespoon of the bread crumb mixture evenly on the asparagus.
- Roll the fillo around the asparagus to create a bundle. Place bundle on a baking tray seam side down. Lightly spray the outside. Sprinkle with bread crumb mixture to garnish.
- Repeat with remaining sheets of fillo dough and asparagus.
- Bake for 15-18 minutes or until the fillo is a light golden brown and asparagus in tender. Serve immediately.
Use leftover phyllo dough to make a fun dessert.
Simply Caramel and Chocolate Turnovers
Disclosure: This post is sponsored by Athens Foods , but all opinions expressed are always my own. Visit Athens Foods for more great Fillo Dough recipes.
Made this just last for a party of 7 and wow its was fabulous. I had a guest that is on a gluten free diet, I just placed the asparagus without the phyllo on the same bake-ware with olive oil and sprinkled the mixture on top and baked all together. She loved it. I did use butter on the phyllo sheets to roll and top before baking.
The perfect way to change it up for your gluten free friend. Thanks for sharing!
Michelle @ The Complete Savorist
These look wonderful! Perfect a main dish or even as an appetizer for a gathering.
I made this for Christmas dinner to have with prime rib and they were a hit! (And I didn’t even have the breadcrumbs). I had pretty thick asparagus so I peeled them a little with a potato peeler and blanched them for 1 minute. I was afraid they were so fat they would still be crunchy after baking. I did all this because my mom doesn’t love crisp-tender vegetables. Long story short, I don’t think the blanching was needed. The pastry baked as described and is plenty of time to cook the asparagus.
I agree with Barbara that you definitely do not want the super thin asparagus or they’ll be mushy if you bake the bundles long enough for the pastry to brown.
I cooked my bacon then chopped it and then tossed in a skillet to crisp it further and it worked so well with the Parmesan.
The Athens filo is so great but you do need to keep it covered as described or it dries out before your eyes and becomes impossible to roll.
The recipe was proclaimed a “keeper” by all at dinner. The only debate was over using a knife and fork to eat them or pick up the bundle. I used a knife and fork but next time will likely pick it up.
Thanks Kate for taking the time to share your experience making the recipe. I’m glad everyone love the recipe. I’m still torn about fingers or a knife and fork. Happy New Year!
Whoa! This looks like such a tasty appetizer! I love how much flavor you’ve packed into such tiny little phyllo packets. Taking note for my holiday party!
Alice @ Hip Foodie Mom
Barbara, what a great way to use phyllo dough and asparagus spears!!! I love these! so creative and looks delicious! Added this to my Christmas dinner board. . these would make a lovely appetizer!
These look delicious, I love the phyllo!
Rocky Mountain Woman
Great idea for a Christmas Buffet!