Fancy looking and festive, these Asparagus and Parmesan Filo Rolls will make a veggie lover out of anyone. Even someone who generally avoids this vegetable will enjoy asparagus wrapped in a crispy, cheesy, filo blanket.
Asparagus spears wrapped in filo are one of my favourite appetisers. Wrapping them in this crunchy pastry makes this ideal finger food. If you need to prepare food in advance, even up to a day ahead, this recipe is ideal. Just prepare the rolls, cover them well with cling wrap and refrigerate until ready to bake. 15 minutes later you will be enjoying these delicious, seasonal rolls.
Asparagus is so good right now and I want to enjoy it in as many ways as possible during its short season. The sight of asparagus assures us that Spring has really arrived. Asparagus is truly a seasonal vegetable, and the season is very brief. Yes, it is available out of season, but it’s generally tired and jet-lagged after a long flight from Peru so I encourage you to celebrate its arrival and enjoy its brief appearance. The imported vegetable does not compare in flavour or quality with locally grown, freshly picked asparagus.
If you’re not familiar with the use of filo pastry, don’t be daunted.
It’s basically tissue-paper thin sheets of pastry. You will find it in the supermarket, either fresh in the refrigerator section or frozen. If you’re using frozen filo, you need to carefully thaw it first. This is usually best done overnight in the refrigerator. Follow the package directions. You can’t rush the defrosting process for filo pastry. If it’s not fully defrosted it will tear as you try to unfold it.
I have several tips for success when working with filo pastry. First, prepare the filling before you start. For this recipe, you must wash the asparagus and trim the stems. Have a dish of olive oil and a pastry brush ready and your parmesan cheese grated.
Carefully thaw the frozen dough, remove it from the package, open the plastic bag, and carefully unroll the dough. If you’re using fresh filo, you can remove it from its package just as you’re ready to use it.
Filo pastry is very delicate and dries out easily so when you remove one sheet of dough you must cover the remainder with plastic wrap and a damp (not wet) kitchen towel. Place filo, 1 sheet at a time, on a clean work surface and brush each sheet with oil. For this recipe, for one bunch of asparagus, you will need just 3 sheets. If you’re making these for a large gathering you can multiply the ingredients as required. Store the rest of the filo in the refrigerator but use within a day or two of opening.
These lovely Asparagus and Parmesan Filo Rolls are tasty, crunchy and very easy to make.
You don’t even have to pre-cook the asparagus. It’s important that you use a medium-size asparagus for this recipe and not the very thin spears that are sometimes available. The asparagus will cook as the pastry crisps. Thin asparagus will cook too quickly and your filo won’t have enough time to get crispy and brown. If you use very large spears, you will need to first blanch them in a pan of boiling water for a minute or two and then add them to a bowl of iced water to stop the cooking process.
As you roll the asparagus, the pastry it may tear. Don’t worry if this does occur. This recipe is very forgiving. Just continue to roll them; they will taste great, I promise.
I love to serve the Asparagus and Parmesan Filo Rolls with our Balsamic Glaze.
I do hope you will try this very easy, very tasty canape which is suitable for carnivores and vegetarians alike. It could also be made vegan, either by using vegan cheese or eliminating the cheese and brushing the pastry with Dijon mustard for an additional flavour boost. Please let me know in the comment section below if you make these.
Asparagus and Parmesan Filo Rolls
- 3 sheets Filo pastry defrost overnight if frozen *
- 2 tablespoon olive oil extra virgin
- 9 asparagus spears medium sized – washed and ends trimmed *
- ½ cup Parmesan cheese grated
- freshly ground black pepper
- Balsamic Glaze to serve optional
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Preheat your oven to 180 Degrees C (350 F)
- Remove one sheet of filo pastry and lay it on your work surface.
Ensure that the remainder of the filo is covered with cling wrap and a damp tea towel.*Brush the filo with a layer of olive oil.
- Place another layer on top and brush with oil, cheese and pepper until you have 3 layers.
- Cut the filo into 5 equal strips and then through the centre so you have 10 rectangles.
- Position an asparagus spear on the bottom edge of one of the filo rectangles and roll it up. Brush the tips of the asparagus and the top of the pastry with olive oil and place the rolls on a baking paper lined sheet pan, seam side down.*
- Bake until golden brown, approximately 15 minutes.
- Serve hot with Balsamic Glaze.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Alex, this is an absolutely brilliant recipe!!! First time I followed recipe to the letter. 2nd time used basil infused greek olive oil and feta, absolutely delish and served with a spicy whipped feta dip. This last time, I added 3 asparagus stalks that I brushed with olive oil and dried oregano and a combo of greek grated cheeses, what a fantastic vegetable. I can’t stop making this!!!! Way to go girl❣❣❣
Hi Konstantina, thank you so much for your feedback on the Asparagus and Filo Rolls. I really do appreciate that you took the time to contact me. I love your various adaptations – how creative you are. Kind regards, Alex 🙂
We couldn’t stop eating these – they were so good! I had to boil my asparagus as they were on the larger side (thank you for that tip). We brushed them with garlic infused olive oil and sprinkled on some dry herbs at the end. Seriously amazing!
Hi Isabella, thank you for the fantastic feedback on the Asparagus and Parmesan Filo Rolls. It’s a great idea to use garlic-infused oil and some dry herbs. 🙂
I’m a bit confused about the layers. You say oil between 1st &2nd then cheese and pepper on the 2nd & 3rd. Do you finish with the filo? If you do, you would need 4 sheets of filo – 2 for the first layer then 2 more for the next two layers. Perhaps you don’t put the filo on top of the 3rd layer? Please help!
Hi Val, you oil the three layers of filo, with cheese and pepper on the 2nd and 3rd. We don’t put the cheese on the first layer as the filo is fragile and may tear when rolling. Put the asparagus on the third layer. I hope that helps. Kind regards, Alex 🙂
Thanks Alex. So you don’t put filo on the top layer. You just put the asparagus on top of the cheese & pepper. That answers the question, thank you. And it sounds just delicious!
I see they are called asparagus parmesan rolls, I don’t see where you put the cheese? It is in the ingredient list, but not in the instructions?
It is noted in the preparation of the filo pastry – see Step 3 of the instructions 🙂
Hi these look great. Just to be clear, do you put the oil, cheese and pepper on each of the 3 layers of filo or just the last 2?
The first layer is just oil, and then the oil, cheese and pepper on the second and third 🙂
Very delicious and interesting. Something unique and a lovely snack option. Best for a party too.
Veena, I am so pleased that you like the Asparagus Filo Rolls; yes, they are terrific for a party. 🙂
I love asparagus, so when it’s in season I’m always on the lookout for great new recipes. This is absolutely delicious.
Hi Beth, I’m so pleased that you like this recipe; it is easy to make and always a popular appetiser. So happy that you enjoyed it. 🙂
The rolls of 2020! They are absolutely delicious and just the way I like mine. Great way to enjoy that asparagus at home!
Hi Mirlene, I am so pleased that you like the Asparagus and Parmesan Rolls. They’re a favourite of mine, and another way to enjoy the short season of asparagus. 🙂