April 2010Asparagus in phyllo
(32 pieces)
16 medium asparagus
2 tbsp. chopped fresh herbs such as tarragon, dill, chervil, mint, chives
6 oz. butter, melted
Salt to sprinkle
8 sheets phyllo
Stem, wash and dry the asparagus. Cut across into halves.
Add the herbs to the melted butter.
Lay out the phyllo, two sheets at a time. Brush with herb butter, layer two more sheets, and butter again. Cut into eight strips, then cut across the strips. Sprinkle with salt, place an asparagus spear on each phyllo piece, and roll diagonally and tight. Place on tray in refrigerator.
Preheat oven at 350 . Bake the asparagus spread out on a baking sheet for approximately 15 minutes until golden and crisp.
Remove from oven, sprinkle with salt, and let cool for 5 minutes. Then serve as is, or with your favorite dipping sauce.
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