Spring Asparagus Phyllo with Lemon Aioli


  • 1 pack of thawed phyllo (each roll uses 3 sheets of phyllo)
  • 2 sticks melted butter
  • Grated parmesan cheese
  • 4 cups grated Asiago cheese
  • 2 bunches Asparagus
  • 4 oz. salami, sliced thin
  • Bread crumbs for sprinkling


Lemon Aioli

  • 2 cups mayonnaise
  • 1 chopped shallot
  • Juice and zest of 1 lemon
  • Salt and pepper to taste

Butter 1st phyllo sheet, scatter breadcrumbs on top. Butter 2nd phyllo sheet, scatter breadcrumbs on top. Butter 3rd phyllo sheet. Sprinkle 2 tbsp. parmesan cheese in a line towards the bottom. Place 4 asparagus spears along parmesan cheese from one end to other end. Place 2 tbsp. sliced salami on asparagus and sprinkle 2 tbsp. shredded asiago cheese on top.

Roll -op, jelly roll style, making sure all ingredients are tight and compact.

Brush finished roll with more melted butter, and sprinkle more parmesan on top.

Bake on Convection at 400° for 15 minutes. Serve at room temperature with a drizzle of lemon Aioli.

For the Lemon Aioli:

Mix all ingredients and chill