Asparagus Wrapped in Phyllo Dough

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Asparagus Wrapped in Phyllo Dough

Ingredients

  • 1 Package phyllo dough, defrosted
  • 1 stick unsalted butter, melted
  • 1 bunch green asparagus, trimmed
  • ½ cup parmesan cheese, grated
  • Coarse ground black pepper
    For the Sauce
  • ½ cup mayonnaise
  • 1 tablespoon grated horseradish
  • 1 teaspoon capers, minced
  • 2 teaspoons whole seed mustard
  • salt and pepper to taste

Preparation

  • If making immediately, preheat your oven to 350F.

  • In a small bowl, combine the mayo, horseradish, capers and mustard. Taste and adjust seasonings. Reserve until ready to serve.
    Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. (This can be done a day ahead)
    Remove phyllo from package and place a barely damp towel over it to keep it from drying out.
  • Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some parmesan and then pepper. Place another layer on top and repeat with the butter and cheese, until you have 3 layers.
  • Cut the phyllo into 5 equal strips and then down the center so you have 10 rectangles.
  • Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up. Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.
  • When ready, bake until golden brown, approx. 15 minutes. Serve hot with the sauce.

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