Phyllo-wrapped asparagus


8 thawed phyllo sheets
1/2 cup extra-virgin olive oil or melted butter
1 cup chopped fresh herbs (chives, tarragon, 32 mediums asparagus spears, trimmed


Work with 1 sheet of phyllo at a time; leave the others covered with plastic and a damp towel. Brush one sheet with a little oil or butter, sprinkle with 2 tablespoons herbs. Cut sheet vertically into 4 strips. Place one asparagus spear diagonally across the corner of one strip, then roll tightly like a cigar. Tuck in remaining dough at end. Repeat with remaining phyllo and asparagus. Transfer wrapped asparagus to platter, cover and refrigerate for at least an hour.
Preheat oven to 425 degrees. Arrange wrapped asparagus on a baking sheet. Bake until pastry is golden and asparagus is tender, about 20 minutes. Serve warm.




This winning presentation is achieved by wrapping and baking a single asparagus spear in paper-thin phyllo pastry that's been sprinkled with herbs. A platter of these spears looks impressive on a buffet table, but be warned, they will disappear quickly. The asparagus can be wrapped up to 2 days before baking; keep covered in the refrigerator.


32.0 servings


Friday, December 10, 2010 - 1:02am


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