Finger Foods: Asparagus Wrapped In Herbed Phyllo Pastry

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* Exported from MasterCook *

 

Asparagus Wrapped In Herbed Phyllo Pastry

 

Recipe By : Vegetarian Times, June 1998, page 34

Serving Size : 32 Preparation Time :0:00

Categories : Appetizers And Snacks Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 thawed phyllo sheets

1/2 cup extra-virgin olive oil

OR melted butter

1 cup chopped fresh herbs*

32 medium asparagus spears -- trimmed

 

32 WRAPS DAIRY-FREE

 

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.

 

*such as chives, tarragon, lemon, verbena, dill, thyme

 

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.

 

PER WRAP: 48 CAL.; 1G PROT.; 3G TOTAL FAT (1G SAT. FAT); 3G CARB.:0 CHOL.;

23MG 500.; 1G FIBER.

 

 

 

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