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This asparagus phyllo bundles recipe is an easy and incredibly delicious appetizer featuring asparagus wrapped in crisp phyllo sheets and perfect for pairing with your favorite dip.
This picture perfectly captures my asparagus-season obsession. I can’t get enough of these little green stalks! I’m head over heels for green oven-roasted vegetables—especially when they’re sprinkled with feta cheese. So, it’s no surprise that this week, I’m whipping up the Asparagus Phyllo bundles for myself… and all the kids in the yard. Trust me, these flaky, cheesy, oven-roasted asparagus bundles are a must-try!
Asparagus Phyllo Bundles are the ultimate appetizer for any occasion, from Easter brunch to casual gatherings. Imagine tender asparagus spears and creamy feta cheese wrapped in flaky phyllo sheets and baked to golden perfection. These crunchy, buttery, and flavor-packed veggie bundles are a guaranteed crowd-pleaser!
For an extra burst of flavor, top them with freshly cracked black pepper and serve with an irresistible honey mustard sauce. These crunchy phyllo bundles will disappear in seconds!
Recipe Ingredients
This asparagus bundles recipe is so fast and easy to make. Get all your ingredients out—a little mise en place, if you will—and I promise it won’t take you more than 25 minutes, with only 10 minutes on hand.
- Phyllo Sheets – You will only need three phyllo sheets to make the bundles
- Butter – To work with sheets of phyllo, you’ll need a few tablespoons of melted butter.
- Asparagus – For this recipe, I opted for thinner asparagus stalks, and I advise you to do the same. It’s much easier to work with them, and the thinner stalks just look better in an asparagus recipe meant to be served as an appetizer.
- Feta cheese – I recommend buying crumbled feta.
- Black pepper – Freshly cracked black pepper is best for this.
- Dipping Sauce – Make and serve the asparagus bundles with my honey mustard sauce, which is optional for dipping.
How To Make Asparagus Phyllo Bundles
- Blanch the asparagus. First we are going to toss asparagus in boiling water and blanch for a couple minutes.
- Prepare the phyllo. Then, we will brush layers of phyllo sheets with melted butter and add a sprinkle of feta cheese and black pepper on the top phyllo layer.
- Cut the sheets of phyllo. We will then cut the phyllo sheets into eight rectangles; that’s three cuts horizontally and one vertical cut right down the center.
- Assemble. Place prepared asparagus on top of each phyllo rectangle, roll it up, brush with butter, and transfer the bundles to a prepared sheet pan, seam side down.
- Cook. Bake the bundles for around 15 minutes or until golden brown.
Serving Suggestions
These phyllo bundles are incredibly versatile and can be served in a variety of ways. For a light appetizer, pair them with a zesty Lemon Garlic Aioli. If you’re planning a brunch, serve them alongside egg white wraps and a fresh ambrosia salad for a perfect combination. For a heartier option, they make a perfect side dish for spatchcock grilled chicken or garlic butter salmon.
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Asparagus Phyllo Bundles Recipe
Ingredients
- 3 phyllo sheets, defrosted
- 3 tablespoons unsalted butter, melted
- 1 bunch (about a pound) thin asparagus stalks, trimmed
- 1 cup crumbled feta cheese
- fresh ground black pepper, plus more for garnish
- dried parsley, for garnish, optional
- honey mustard sauce recipe
Instructions
- Preheat oven to 350˚F.
- Line a sheet pan with parchment paper or aluminum foil and set aside.
- Bring a pot of salted water to a boil.
- Add in the trimmed asparagus and blanch for 1 to 2 minutes, or until bright green.
- Drain into a colander and run under very cold water.
- Pat with paper towels and set aside.
- Remove phyllo from package and place a damp towel over it to keep it from drying out.
- Remove one sheet and lay it out on a work surface.
- Brush with melted butter; place another layer on top and repeat with the butter, until you have 3 layers.
- Brush butter over the top of the last phyllo layer and sprinkle the entire sheet with feta cheese and cracked black pepper.
- Cut the phyllo horizontally into 4 equal strips and then cut down the center so you have 8 rectangles.
- Position about 3 to 4 stalks of asparagus on the bottom edge of a rectangle and roll it up.
- Brush the tips and top of bundles with more butter and place on the prepared sheet pan, seam side down.
- Bake for 15 minutes, or until golden brown.
- Remove from oven and optionally garnish with cracked black pepper and dried parsley.
- Serve while still warm with a side of honey mustard sauce.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’m making these today for Easter dinner!
What are the measurements after the phyllo sheets have been cut?
This is such a great appetizer idea! Would love to try this!
Loving these asparagus bundles! Perfect side dish for Easter brunch!
Definitely a winning combo! These will be perfect for an Easter appetizer!
I am a huge asparagus lover and I just adore how you prepared them here!
I love the idea of making asparagus into an appetizer! Will definitely have to try this at my next dinner party!
I’ve never had this presentation of asparagus before! I’ll have to try this, asparagus is one of my favorite vegetables!