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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound fresh asparagus spears |
2 tablespoons minced shallots |
2 tablespoons butter, melted |
2 tablespoons all-purpose flour |
1 cup half-and-half |
1 teaspoon lemon juice |
1/2 teaspoon dried whole dillweed |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
1/4 teaspoon ground nutmeg |
1/8 teaspoon hot sauce |
8 sheets commercial frozen phyllo pastry, thawed |
1/2 cup butter, melted and divided |
Directions:
1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut stalks in half; arrange in a vegetable steamer over boiling water. Cover and steam 5 minutes. Place asparagus in ice water; set aside.
2. Saute shallots in 2 tablespoons butter in a heavy saucepan over medium heat until tender. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened. Stir in lemon juice and next 5 ingredients.
3. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Brush with 2 teaspoons melted butter. Layer second sheet of phyllo on first sheet; brush with 2 teaspoons butter. Cut stack in half lengthwise, making 2 rectangles. Drain asparagus. Place one-eighth of asparagus at short end of each rectangle; spoon one-eighth of sauce mixture over asparagus on each rectangle. Fold ends of rectangles over asparagus; roll up jellyroll fashion. Repeat with remaining phyllo, butter, asparagus, and sauce mixture. Brush phyllo packets with remaining melted butter; place on a greased baking sheet. Bake at 350° for 30 minutes.
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