Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Parmigiano Reggiano Crusted Asparagus

Ingredients

1 Package Phyllo Dough Sheets, thawed

1 Bunch asparagus, medium sized, ends removed (18-20 spears)

1 /2 pound melted butter

1 cup Parmigiano Reggiano cheese, freshly grated

1 tsp black pepper, freshly ground

2 egg whites, well beaten

 

Instructions

Preheat oven to 375 F.

Bring 1 quart of lightly salted water to a boil.

Cook the asparagus for one minute, drain immediately.

Place one sheet of Phyllo dough on a flat surface, brush with melted butter, and sprinkle it with 1 teaspoon of cheese. Top with another layer of Phyllo dough, and repeat the process, also sprinkle with a pinch of black pepper. Cut the large sheet in half, so that the two sides are the length of the asparagus. Place an asparagus spear at one end of the dough sheet, and tightly roll the dough around the asparagus.

Place the rolls on a lined baking sheet, leaving room between them. Repeat this process until all asparagus has been wrapped. You may have leftover Phyllo, if so, wrap it well and refreeze.

Using a pastry brush, lightly coat the outsides of the rolls with the egg wash. Sprinkle any remaining cheese on the roll.

Bake for 15-20 minutes, until the rolls are golden brown.

Yield: 18-20 spears

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more