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pampchefrhondab said:I always cover the phyllo sheets w/parchment (cross sell paper and then a damp kitchen towel over the top. This keeps them from drying out, but the sheets don't stick.
Does anyone use the jarred peppers or do you roast them yourself? I've tried the jarred before and they tasted a little different. Maybe it's the brand I bought?
pampchefrhondab said:The show I'm making them for is going to have 20 or more people there (hooray) so I'm going to double the recipe. Can I make most of them up before the guests arrive and cover them before baking? I'm assuming this will work just wondered if anyone else had tried it.
Phyllo-Wrapped Asparagus W/Roasted Red Pepper Aioli is a delicious appetizer made with fresh asparagus wrapped in crispy phyllo pastry and served with a flavorful roasted red pepper aioli for dipping.
While it may seem intimidating, Phyllo-Wrapped Asparagus W/Roasted Red Pepper Aioli is actually quite easy to make. With just a few simple steps, you can create a beautiful and tasty appetizer that will impress your guests.
Yes, you can prepare the phyllo-wrapped asparagus ahead of time and keep it in the fridge until ready to bake. The roasted red pepper aioli can also be made in advance and stored in the fridge. Simply reheat the asparagus in the oven and serve with the aioli when ready.
While fresh asparagus is recommended for the best taste and texture, you can use frozen asparagus if needed. Just make sure to thaw and pat dry the asparagus before wrapping it in the phyllo dough.
This dish makes a great appetizer or side dish for a variety of meals. It pairs well with grilled meats, pasta dishes, and even salads. You could also serve it as part of a party platter with other tasty finger foods.