Phyllo-wrapped asparagus
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 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. 2 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.

About


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.