Phyllo pasta asparagus
15
12
4
No
Ingredients
- 24 asparagus
- 60 ml (1/4 cup) of melted butter
- 2 phyllo sheets
- 8 slices of calabrian sausage
- 10 ml (2 teaspoons) of fresh chopped thyme
- 60 ml (1/4 cup) of grated parmesan
Preparation
Side-by-side mode
- Preheat oven at 350°F (180°C).
- In a casserole of salted boiling water, bleach asparagus for 2 to 3 minutes. Drain. Refresh under very cold water and drain again.
- Butter phyllo dough sheets and superimpose. Cut sheets in half on the width then in four on the length.
- Wrap three asparagus in a slice of calabrian sausage then in a phyllo dough.
- Set on a baking plate covered with parchment paper. Sprinkle with thyme and if desired also with parmesan. Oven bake for 12 to 15 minutes.
