Phyllo Wrapped Asparagus with Horseradish Dip

Flaky, crunchy, tasty and easy! Four words everyone wants to hear before Re-creating a Recipe and this Phyllo Wrapped Asparagus won't disappoint. 

Prep Time: 
10 minutes
Cook Time: 
15 minutes
Servings: 
10
Ingredients: 

Phyllo dough, thawed (you will need around 1/4 of the box)
1 jar Reese All White Reese Asparagus Spears
3 tbsp DaVinci extra virgin olive oil
1/4 cup parmesan cheese(optional)

Horseradish Dip
1/2 cup good quality mayo
2 tbsp Reese Prepared Horseradish
1 tbsp lemon juice
1 tsp dijon mustard
1/8 tsp garlic powder
sea salt
black pepper

Directions: 
1. Preheat oven to 375 °F.
2. Unroll the thawed phyllo sheet and place a few damp paper towels over the top so it doesn't dry out. Place 2-3 sheets on a cutting board and brush with extra virgin olive oil and sprinkle with parmesan cheese (optional).
3. Then, using a sharp knife, cut the sheet into 4 parts. Place asparagus spear on each piece of the phyllo dough and roll up. Don't worry if the phyllo sheet tears, you won't be able to tell once it's baked!
4. Place one asparagus spear on short end of phyllo and roll up.
5. Place each piece, seam side down, on a baking sheet, brush with olive oil. Repeat until all the asparagus spears are rolled. Bake for 15 to 18 minutes, or until golden brown and crispy.
6. Meanwhile, prepare the dip. In a bowl, combine all the ingredients and mix well.

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