Bacon & Cheese Phyllo Wrapped Pickled Asparagus is a delicious hot appetizer that has a beautiful presentation. Phyllo dough sprinkled with bacon, parmesan, and romano cheese and wrapped around perfectly spiced, pickled asparagus. A show stopping appetizer.
Pickled asparagus. It’s not just for bloody Mary’s. It’s very versatile if you let your mind wander, there are gobs of things you can do with it. Take for instance these Bacon & Cheese Phyllo Wrapped Pickled Asparagus appetizers.
The bacon, romano & parmesan cheese, and the buttery Phyllo dough only add to that deliciously spiced pickled asparagus. You won’t need any more spices when each jar is made with “Mom’s Killer Asparagus Recipe!”
This post is sponsored by Ely Farms, but my opinions and love of their Nebraska made products are all my own.
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Who is Ely Farms? Well, let me just acquaint you with this family and their super fun story!
It all started in 1998 when Neal Ely gathered his family around their kitchen table in Grafton, NE. The task at hand was for Neal to decide what his project would be that year for FFA. For those of you who aren’t sure what FFA stands for, it’s the Future Farmers of America.
The idea hit them, Asparagus! They could grow it, and his mom, Tami, already has an amazing family recipe for pickling the family’s favorite vegetable.
Ely Farm’s Pickled Asparagus Recipe
The pickled asparagus recipe has a zesty dill and garlic flavor with a red hot chili pepper kick. The texture is crisp and refreshing, with a hint of garlic and dill, along with a light spiciness, compliments of one red hot chili pepper added to each jar. It makes this pickled asparagus product flavor is just right.
Garnish a Bloody Mary with a pickled asparagus spear, take it tailgating, or dress up a relish tray. Ely Farms pickled asparagus makes an excellent appetizer, hors d’oeuvre, and condiment.
Ely Farms Pickled Asparagus Spears were a national FFA entrepreneur winner. Since its beginning in 1999, Ely Farms Pickled Asparagus Spears have become a highly acclaimed specialty product in the state of Nebraska – known for its unique taste.
Sales originated in their hometown of Sutton, Nebraska and they have recently seen their Pickled Asparagus product spread into surrounding areas. You can find Ely Farms Pickled Asparagus Spears in grocery and specialty stores in Nebraska, Iowa, Kansas, and Colorado. Of course, you can also find it online on their website, as well as through Buy Nebraska.
When I set out to make an appetizer worthy of this amazing family and company, I knew it had to be something epic! I have made a similar recipe to this, only using bread dough and fresh asparagus. The best part about using pickled asparagus vs. fresh asparagus? Flavor and time.
You have to blanch the fresh asparagus, and of course, season it. Ely Farms has already taken care of all of that for you. Each jar has red hot chili pepper, spices, salt, and garlic. That vinegar gives it a special zip that really sets this appetizer apart from the rest.
Ingredients Needed to make Bacon & Cheese Phyllo Wrapped Pickled Asparagus:
- One Jar Ely’s Farms Pickled Asparagus Spears
- Phyllo Dough Sheets
- Bacon Crumbles
- Shredded Parmesan Romano Cheese
- Melted Butter
Next, I will show you step by step how to prepare them. You will find the complete recipe at the bottom of this post.
Working with Phyllo takes some patience, so find that first. 😉 But the reward is so worth it!
Lay one sheet Phyllo dough on a sheet of parchment paper, brush it lightly with melted butter.
Lay another sheet on top of it, brush it with melted butter, and continue this process until you have 4 sheets with melted butter between each.
With a pizza cutter, cut the sheet in half lengthwise, then in half side to side. Cut each of those 4 rectangles corner to corner, now you have 8 triangles.
Brush each triangle with a little bit of melted butter, and sprinkle with bacon crumbles and shredded cheese.
Place 2 asparagus spears at the bottom of the triangle and carefully roll up to the top.
Secure the end with a bit more melted butter. Lay each bundle on a parchment paper covered cookie sheet.
I gave them another little sprinkle of cheese before I popped them in the preheated oven to bake.
Remove when they are golden brown. The Phyllo is light, crisp and flaky.
Shortcuts, Tips & Utensils that will make preparing this Bacon & Cheese Phyllo Wrapped Pickled Asparagus hot appetizer simpler
These five-ingredient appetizers, make great party food, or even tailgating/watch party food. But if you know a few tips and tricks, the process goes so much smoother.
The main thing to know? Keep the Phyllo dough covered while you work. It comes frozen, so you will need to thaw it completely before you attempt to unwrap and unroll it, otherwise, it will break. It is fragile. Keeping it covered with a slightly damp towel will make things go so much easier.
A shortcut I use often? Purchasing real bacon pieces in the salad dressing aisle, instead of opening a whole package of bacon for a couple of pieces. I don’t just use it straight from the package though, it’s chewier that way, and sometimes it has those fatty pieces that just aren’t appetizing. Toss it in your frying pan for a couple of minutes, and it’ll crisp right up.
Use a pizza cutter to cut the Phyllo dough. Work on a piece of parchment paper and bake on it. If you have never purchased good Parmigiano Reggiano cheese, try it. You’ll never go back. Shred it using a regular cheese grater, a rotary cheese grater or even your food processor, if you are shredding a lot.
One jar of Ely Farms Pickled Asparagus Spears will make a double batch of Bacon & Cheese Phyllo Wrapped Pickled Asparagus, and you’ll still have a couple of spears to garnish that Bloody Mary!
^LOVE IT? PIN IT!^
If you love this recipe, make sure you pin it to your favorite Pinterest board, so you can find it when you are ready to make it!
Appetizer season is upon us, let’s not waste any more time and get to this delicious appetizer recipe for Bacon & Cheese Phyllo Wrapped Pickled Asparagus!
- 16 spears of Ely Farms Pickled Asparagus (about half of a 16 ounce jar)
- 4 sheets Phyllo Dough, thawed
- 1/4 stick butter, melted
- 1/3 cup shredded Parmesan Reggiano cheese
- 1/4 cup crisp bacon crumbles (about two slices, cooked and crumbled)
- Preheat oven to 375 degrees F. Cover a cookie sheet with parchment paper.
- Lay a sheet of parchment paper down on a flat surface. Lay one sheet of Phyllo dough down, and using a pastry brush, coat it lightly in melted butter.
- Carefully lay another sheet of Phyllo dough over the top of the buttered sheet. Butter that one. Repeat this until you have 4 sheets stacked on top of one another and buttered in between.
- Cut the dough in half lengthwise, then in half again side to side. Now you have 4 rectangles.
- Cut each of the 4 rectangles corner to corner, now you have 8 triangles.
- Brush a triangle lightly with butter, sprinkle with a pinch of both cheese and bacon. Lay two asparagus spears at the bottom of the triangle. Carefully roll it up to the short end. Seal seam with melted butter.
- Place the bundles on the prepared cookie sheet. Sprinkle lightly with a little more cheese.
- Bake for approximately 14 minutes. Watch closely so they don't burn. They are done with they are crispy and golden brown. Serve warm.
Keep the Phyllo dough covered while you work. It comes frozen, so you will need to thaw it completely before you attempt to unwrap and unroll it, otherwise, it will break. It is fragile. Keeping it covered with a slightly damp towel will make things go so much easier.
These can be made ahead and baked when ready to eat. Just make sure to keep them covered so they don't dry out!
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Amount Per Serving: Calories: 130 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 18mg Sodium: 264mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 5g