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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Asparagus wrapped in phyllo [duh no brainer right?] with a herb sauce. Ingredients:
4 sheets phyllo pastry, thawed if frozen |
1/4 cup butter or 1/4 cup vegan margarine |
16 young asparagus spears, trimmed |
salad leaves (to garnish) |
2 shallots, finely chopped |
1 bay leaf |
2/3 cup dry white wine |
3/4 cup butter or 3/4 cup vegan margarine, softened |
1 tablespoon chopped fresh herb |
salt |
fresh ground pepper |
fresh chives, chopped, garnish |
Directions:
1. Preheat oven to 400°F.
2. Keep the phyllo you are not working with covered with a damp towel.
3. Brush each sheet with the melted butter and fold one corner down to create a wedge shape.
4. Lay 4 spears on top of the longest edge and roll toward the shortest edge. Make 3 more rolls with the remaining phyllo.
5. Lay the rolls on a greased baking sheet. Brush with remaining butter. Bake for 8 minutes or until the roll is golden.
6. Sauce:.
7. Mix Shallots, bay leaf and wine in pan and reduce over high heat until wine is about 3 to 4 tablespoons.
8. Strain wine mix into bowl and whisk in the butter a little at a time until smooth and glossy.
9. Stir in herbs. Add salt and pepper to taste.
10. You may serve the sauce separately garnished with chives.
11. Note for the phyllo step a butter flavored oil spray works well also.
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