Asparagus and Parmesan Filo Rolls

AlexandraNibbles and Small Bites, Starters, Vegetarian164 Comments

Asparagus and Parmesan Filo Rolls

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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.


Xx Alex

Asparagus and Parmesan Filo Rolls

Asparagus wrapped in cheesy filo pastry is an appetiser worthy of a special celebration but easy enough to prepare for casual drinks at home or as a snack. I know you will enjoy the tender asparagus inside the cheesy, crispy filo shell. It’s a great way to enjoy this very seasonal vegetable.
5 from 28 votes
Print Pin Rate
Course: Appetizer, Canape, Entree, Snack
Cuisine: Australian
Keyword: asparagus, delicious, easy, filo pastry, parmesan, simple, vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 9 Filo Rolls
Calories: 71kcal


  • 3 sheets Filo pastry defrost overnight if frozen *
  • 2 tbsp olive oil extra virgin
  • 9 asparagus spears medium sized – washed and ends trimmed *
  • 1/2 cup Parmesan cheese grated
  • freshly ground black pepper
  • Balsamic Glaze to serve optional


  • 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 repeat with the 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.


*See advice in the notes above regarding defrosting filo pastry. You need to prepare this a day in advance. Fresh filo pastry can be used immediately.
*Always cover the dough you aren’t currently using. It will dry out very quickly, becoming brittle to the touch and impossible to work with.
*The end of the asparagus is almost always woody and tough and needs to be removed. To do this, hold the end of the asparagus with both hands, between your thumb and forefinger, and bend until it breaks. The tough, woody end will automatically break off leaving you with the tender part. Or, as I do, line the asparagus up so the tips are level. You will be able to see how much of the bottom of the spear is woody, usually about 3 ½ cm/1 ½”. Just cut this off.
*Don’t worry if the pastry tears. Just brush oil on it and layer on another sheet. If it tears while you are rolling just continue. It will be fine.
*If preparing in advance, place the rolls on a plate and cover well with cling wrap. Refrigerate until ready to bake.
*The number of rolls you make will, of course, depend on the number of spears in your bunch of asparagus. For this recipe, I had 9.


Calories: 71kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 119mg | Potassium: 42mg | Vitamin A: 165IU | Vitamin C: 0.9mg | Calcium: 70mg | Iron: 0.6mg

Asparagus and Parmesan Filo Rolls
Vegetarian Asparagus and Parmesan Filo Rolls - It's Not Complicated Recipes #asparagus #filorolls #pastry #sides #canapes #appetisers #partyfood
Vegetarian Asparagus and Parmesan Filo Rolls - It's Not Complicated Recipes #asparagus #filorolls #pastry #sides #canapes #appetisers #partyfood
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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

164 Comments on “Asparagus and Parmesan Filo Rolls”

  1. I learnt to love asparagus after working for someone. It is not popular in my country Kenya. Lovely recipe. I will make this soon. Thanks

  2. 5 stars
    Such a unique finger food. Looks like a mini cheese stick but healthier. I would love to cook this recipe for my friends.

  3. OMG! This looks so delicious! I’m not a great cook and I’m always afraid of trying to do something with fillo, but this looks worth trying though!

  4. 5 stars
    Great idea..! ?? Haha.. Such a great way to eat asparagus.. Been thinking of other dishes for this lovely vegetable and this is it. Thanks for sharing.. ?

  5. Wow, this is such an easy and delicious recipe to make and I am sure my kids will also love this.

  6. Lovely recipe as always! I love how simple your recipe and very delicious too. I will try out this recipe next! Thank you for sharing!

  7. This is a type of food that I won’t get tired to indulge with. It’s making my mouth water already. It is simple to make which makes it more interesting.

  8. These look delightful! I adore fresh veggies, and know the asparagus wrapped in filo pastry will be a wonderful addition to our table.

  9. I love asparagus and doubly if it has cheese. This recipe is on point. Hope I can find fresh asparagus in the market. It’s not often that we have these. 🙁 bummer.

    1. Asparagus and cheese are good companions. Sadly, the asparagus season is quite short. Be sure to save the recipe for when asparagus is available. Enjoy! 🙂

  10. This looks like something even I (a can’t cook, won’t cook type!) can manage! I amn’t a big fan of asparagus, but I would like the kids to eat more of it. Must try this.

  11. I love how light and flaky filo dough is! This combination sounds really good! I’m going to have to try it! A good way to mix up how you cook your vegetables.

  12. Added to my Christmas Eve dinner appetizers! thank you very much for the idea, it seems easy, fast and, above all, delicious!

  13. 5 stars
    This one is a good idea. I will try this one and maybe/hoping my son will love to eat asparagus <3

  14. You’ve combined two of my favourite things, asparagus and pastry! I’ll definitely be trying this one this weekend!

  15. This is a wonderful idea! We love asparagus, Ill be saving your recipe for the next asparagus season 😉

  16. This looks super fancy and delicious! I want to make these and take them somewhere this holiday season! Thank you for sharing

  17. I have never heard of folio but I love parmesan and asparagus so I will have to try these with salmon.

  18. These look amazing and perfect to add on to a holiday meal, yum! I’ve never worked with filo before so it’s good to know that it can be a little tricky going in.

    1. Hi Kristiana! Thanks for stopping by 🙂 You’ll get the hang of working with filo in no time, I am sure. Any issues though, you can contact me anytime 🙂

  19. 5 stars
    These sound delicious. I love using filo dough to get that crunchy texture. And I am always up for asparagus.

  20. 5 stars
    This recipe looks really delicious and looks so easy to prepare will def try to make this on this coming weekends.

  21. I just love everything about this! This is so good, this will be a huge hit! My husband would absolutely love this.

  22. These Looks Great! Thank you so much for sharing! We will be having these for Thanksgiving!

  23. I cannot express enough how much I love asparagus and this recipe is right up my street! I am a vegetarian and I am always looks for delicious, easy recipes that I can file away.

    Thanks for sharing! x


  24. 5 stars
    This looks absolutely incredible! I am always looking for ways to spruce up my asparagus like this!

  25. 5 stars
    These look absolutely delicious. I’m always a bit daunted by using filo pastry but your words have assured me to give it another go!

  26. Oh yum I like these they seem like a perfect finger food or appetizer for a holiday get together thanks for sharing I am definitely pinning this one.

  27. I don’t come across asparagus recipes often and I really like the parmesean crusted baked asparagus and I’ve wanted more ideas for asparagus and this one looks delicious and I believe something I will try soon!! Yummy

  28. I am absolutely obsessed with asparagus! These sound like the perfect holiday hors d’oevures for family. Can’t wait to give them a try!

  29. 5 stars
    I love asparagus, so definitely have to try this recipe! Could you replace the parmesan with anything else do you thing? x

    1. Hi Becca! It also works well with mustard, if you’d like a vegan option! The parmesan adds a bit of a salty flavour, but if you didn’t want to use that, the dish would work just as well – just make sure the asparagus is well seasoned 🙂 x

  30. 5 stars
    Yummy! I’ve never used filo wraps so I’m going to have to branch out some! I love asparagus (especially grilled) with Parmesan soooo this sounds like a delicious dish! 😀

    1. Hi Vanessa! Let me know what you think when you try – the filo has so many uses, both savoury and sweet. I hope you’ll soon find out how much you love it and can use it in other dishes 🙂

  31. Ooh, these look amazing!! My parents are visiting next weekend and this would be a great, easy appetizer to make 🙂

  32. 5 stars
    Eeeekkk! SO excited to try this because I like asparagus, but I hadn’t figured out a way to switch it up so my family doesn’t get tired of the same ol’ broiling recipe I do. LOL! Thanks for sharing!!

  33. 5 stars
    What a lovely way to eat Asparagus. We’re massive fans of Parmesan too! Going to try this out at home x

  34. 5 stars
    I haven’t used Filo for awhile – and normally use the frozen as I haven’t see fresh available. I’d like to make them with the mustard I think – for a vegan entree. Easy as. Thanks for sharing. Will look forward to trying soon!

    1. Hello Deborah 🙂 I think the mustard would be absolutely delicious! I am always looking for some new vegan twists on recipes. Hope you’ll enjoy that!

  35. Hello foodie blogger! Well, I have to say that these rolls got me rolling in the deep! They look amazing!

  36. 5 stars
    Anything involving filo dough is ALWAYS a winner for me. I love to include that delicious, buttery, crispiness in any recipe possible.

  37. I never would have thought to put Asparagus and Filo Rolls together but this looks delicious

  38. 5 stars
    You are right I’m not accustomed to the use of filo pastry. You have made it so easily I’m afraid alex this one I can make or not.

    1. Hello Monidipa! Don’t worry, it is very easy once you get used to working with the pastry. I am sure you will get the hang of it in no time 🙂

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