Asparagus Phyllo Wraps

Name: Asparagus Phyllo Wraps
Cook time: 8 min
Total time: 8 min
Yield: 4 serving(s)
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

Submitted by That is Dr House to

"Asparagus wrapped in phyllo [duh no brainer right?] with a herb sauce."

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Ready In:: 8mins
Ingredients:: 12
Serves:: 4

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)
Sauce
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

Preheat oven to 400°F.
Keep the phyllo you are not working with covered with a damp towel.
Brush each sheet with the melted butter and fold one corner down to create a wedge shape.
Lay 4 spears on top of the longest edge and roll toward the shortest edge. Make 3 more rolls with the remaining phyllo.
Lay the rolls on a greased baking sheet. Brush with remaining butter. Bake for 8 minutes or until the roll is golden.
Sauce:
Mix Shallots, bay leaf and wine in pan and reduce over high heat until wine is about 3 to 4 tablespoons.
Strain wine mix into bowl and whisk in the butter a little at a time until smooth and glossy.
Stir in herbs. Add salt and pepper to taste.
You may serve the sauce separately garnished with chives.
Note for the phyllo step a butter flavored oil spray works well also.

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Reviews

Very good, quick and easy. I will be making this again. Thanks for the recipe!

Brighid

RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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